Skip the Italian restaurant and make a delicious entree at home with fresh, in-season eggplant.

1½ cups Italian seasoned dry bread crumbs½ cup grated Parmesan cheese4 large eggs, beaten with 3 tablespoons water1 large eggplant (about 2 pounds), peeled andcut into ¼-inch slices8 ounces fresh mozzarella cheese, thinly sliced2 jars tomato sauce with basilPreheat oven to 375°F.In medium bowl, combine bread crumbs and ¼ cup Parmesan cheese. Dip eggplant in egg mixture, then bread crumb mixture, coating well. On lightly greased baking sheets, arrange eggplant in single layer. Bake 30 minutes or until golden.In 13x9-inch baking dish, evenly spread 1 cup sauce. Layer 1/3 of the baked eggplant, then 1½ cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce.Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.