Prep: 40 minutes

Cooks: 35 minutes

Makes: 4 - 6 servings

1 jar of Dave's Gourmet Organic Roasted Garlic and Sweet Basil Sauce
1/2 cup all-purpose flour
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 cup panko crumbs
2 large egg whites
2 eggplants, sliced diagonally into 1/4"-inch-thick slices
2/3 cup Extra Virgin Olive Oil
1/2 cup (packed) coarsely grated whole-milk mozzarella
1/2 cup finely grated Parmesan
small fresh basil leaves, to garnish

For best results, liberally salt the eggplant slices and let stand for a 1/2 hour, then rinse well and press each slice to dry. For more information, click here !

Heat the pasta sauce over medium heat. Meanwhile, mix the flour, salt and pepper in a shallow bowl. In a second bowl, whisk the egg whites until frothy. In a third shallow bowl place the panko breadcrumbs.

Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.

Heat the extra virgin olive oil in a mid-sized heavy skillet over medium-high heat until hot (the surface will appear to shimmer), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature)

Preheat the oven to 350°. Toss the mozzarella and Parmesan in a small bowl until well blended. Lay eggplant slices to cover the bottom of a 9" x 13" baking dish. Spread with a layer of pasta sauce and top with part of the cheese mixture. Continue layering eggplant, sauce and cheese until all ingredients are used. Top with the last of the cheese.

Bake uncovered 35 minutes, or until the cheese is melted and browned.

Let stand for 2 to 3 minutes before serving.