This eggplant Parmigiana is baked in a casserole dish, perfect for family gatherings or for potluck dinners.
1 jar (24 oz.) Classico® Four Cheese Pasta Sauce
2 large eggplants, peeled and cut into 1/2-in. thick slices, or about 24 slices
2 tbsp salt
1 1/2 cup flour
2 cups olive or vegetable oil, divided
1 1/2 cup shredded Mozzarella cheese, divided
1/3 cup grated Parmesan cheese
Sprinkle eggplant slices lightly with salt. Let stand for about 1 hour and pat dry with paper towels. Coat evenly with flour, shaking off excess.
Heat 1/3 cup of oil in a large skillet over medium high heat. Add 2 to 3 eggplant slices at a time and cook for about 2 minutes on each side, or until golden brown. Repeat with remaining eggplant slices, adding more oil as needed.
Preheat oven 350°F. Lightly coat 11x8 baking dish with nonstick cooking spray. Spoon 1 cup of Pasta Sauce evenly over the bottom of baking dish. Layer with 1/3 of eggplant, 1/3 of remaining Pasta Sauce, 1/3 of mozzarella cheese and 1/3 of Parmesan cheese. Repeat layers twice.
Bake uncovered for about 25 to 30 minutes, or until hot and bubbly. Allow to rest for 5 to 10 minutes before serving. Serve with additional grated Parmesan cheese if desired.