Stacked Eggplant Parmesan Recipe | Dierbergs Markets

Ingredients

• 1 medium eggplant (about 1 pound)
• ¼ cup Dierbergs flour
• ½ teaspoon California garlic pepper
• ½ cup egg substitute
• 1 cup whole wheat or regular panko bread crumbs
• 3 tablespoons grated parmesan cheese
• Olive oil no-stick cooking spray
• 1 container (16 ounces) Dierbergs Signature Marinara Sauce (divided)
• 1 ball (8 ounces) fresh mozzarella cheese, cut into 6 thin slices
• 1½ teaspoons grated parmesan cheese