Layered Eggplant Parmigiana Lasagna - DeLallo

Ingredients

• Preparing Eggplant:
• 2 cups DeLallo Plain Breadcrumbs
• 3 tablespoons fresh Italian flat-leaf parsley, minced
• 1/4 cup grated Parmigiano-Reggiano
• Salt and pepper
• 1 cup all-purpose flour
• 4 jumbo eggs, beaten lightly
• 2 large eggplants, sliced lengthwise into 1/4 of an inch thick
• 1/2 cup DeLallo Pure Olive Oil
• Assembly:
• 3 1/2 cups DeLallo Pomodoro Fresco Marinara Sauce or Homemade Marinara
• 1 1/2 cups grated mozzarella
• 1 1/2 cups grated provolone
• 1 cup grated Parmigiano-Reggiano