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Crispy Eggplant Parmesan Stacks
Ingredients
  • 2 large eggplants, sliced into ½-inch rounds
  • 1 teaspoon Salt to draw moisture from eggplant
  • 1 pinch Salt and pepper to taste
  • 4 eggs
  • 4 cups panko bread crumbs
  • 1 Cooking spray
  • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
  • 2 (8 ounce) packages mozzarella cheese, thinly sliced
  • 1 cup grated parmesan cheese
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