2 eggplants, sliced into ½-inch-thick slices
2 large eggs, beaten
1 tablespoon water
2 cups panko breadcrumbs
½ cup grated Parmesan cheese, divided
½ cup chopped fresh basil
½ teaspoon crushed red pepper
2 garlic cloves, minced
¼ teaspoon salt
1 16-ounce container part-skim ricotta cheese
2 egg yolks
1 24-ounce jar pasta sauce
8 ounces shredded mozzarella cheese
Preheat the oven to 375 degrees Fahrenheit. Place an oven-safe cooling rack on a baking sheet and set aside.
Season the eggplant slices with salt and pepper.
In a shallow bowl, combine the eggs and water.
In a separate bowl, combine the panko breadcrumbs and ¼ cup of the Parmesan cheese.
Dip each eggplant slice into the egg mixture and dredge in the panko, pressing down firmly to adhere. Shake off any excess breadcrumbs and place the slices on the rack-lined baking sheet.
Bake for 30 minutes, turning halfway through, until golden brown.
Meanwhile, combine the remaining ¼ cup Parmesan cheese, basil, crushed red pepper, garlic, salt, ricotta cheese and egg yolks in a medium-sized bowl. Set aside.
When the eggplant is finished baking, spoon ½ cup of the pasta sauce over the bottom of a 9-by-13-inch casserole dish.
Layer half of the eggplant slices in the dish, top with ¾ cup of the pasta sauce, half the ricotta mixture and a third of the mozzarella cheese.
Repeat the layers with the remaining eggplant slices, reserving the last third of mozzarella cheese for later. Save any remaining pasta sauce for another use.
Cover the casserole dish tightly with aluminum foil and bake for 35 minutes.
Remove the foil and top with the remaining mozzarella cheese. Bake uncovered for 10 minutes, until the sauce is bubbly and the cheese is melted.
Allow to cool for 10 minutes before serving.
