1 Cup Seasoned Dry Breadcrumbs
1/2 Cup Buitoni Shredded Parmesan Cheese
2 Eggs, beaten
1 Tablespoon Milk
1 Large Eggplant, cut into 1/2" slices lengthwise
1/3 Cup Flour
1 Teaspoon Olive Oil
1 Container Buitoni Bolognese Sauce, 14 ounces
1 1/2 Cups Mozzarella Cheese, shredded
Fresh Basil, coarsely chopped
Preheat oven to 375°F. Combine bread crumbs with Buitoni shredded Parmesan cheese in
shallow bowl or plate. Combine egg and milk, pour in pie plate or shallow pan. Place flour
on a large plate. Dredge eggplant slices in flour, then egg mixture, then bread crumbs.
Cover a baking sheet with aluminum foil, and lightly brush with oil. Place eggplant slices in
single layer. Bake 20 minutes.
Meanwhile, in a saucepan, heat Buitoni Bolognese sauce. Remove eggplant from oven, turn
eggplant over. Top with sauce, then mozzarella, dividing equally. Bake for 8-10 minutes,
until cheese is melted and bubbly. Top with basil.