Use whole-wheat panko in this recipe; the regular type became soggy in a test.

Eggplant:

2  large eggs, lightly beaten

1  tablespoon  water

2  cups  whole-wheat panko (Japanese breadcrumbs)

1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese

2  (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices

Cooking spray

Filling:

1/2  cup  torn fresh basil

1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/2  teaspoon  crushed red pepper

1 1/2  teaspoons  minced garlic

1/4  teaspoon  salt

1  (16-ounce) container part-skim ricotta cheese

1  large egg, lightly beaten

Remaining ingredients:

1  (24-ounce) jar premium pasta sauce

1/4  teaspoon  salt

8  ounces  thinly sliced mozzarella cheese

3/4  cup  (3 ounces) finely grated fontina cheese

Preheat oven to 375°.

To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and next 6 ingredients (through egg).   To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

10  Servings