Easy Baked Eggplant Parmesan

Ingredients

• 1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
• 2 tablespoons extra virgin olive oil*
• 1 1/2 cups panko bread crumbs (sun-dried tomato or plain)
• 1 cup shredded mozzarella cheese*
• 2 eggs, beaten with a fork
• 1/2 cup shredded parmesan cheese
• 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)

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