All I can say is:
Thank You Martha Stewart!!!!
This Eggplant Parmesan was so delicious, I no longer have a need for Provino's restaurant!
Her recipe even allowed me to use store-bought pasta sauce. You know I'm always looking for the semi-homemade way to make something easier.
Olive oil, for baking sheets
2 large eggs
2 tablespoons water
3/4 cup Italian seasoned dry breadcrumbs
3/4 cup finely grated Parmesan, plus more for topping
Salt & pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky pasta sauce
2 cups shredded mozzarella
Preheat oven to 375 degrees. Brush 2 of your largest baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs and 3/4 cup Parmesan; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Also, switch top pan to lower rack and vice versa. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9 x 13 baking dish. Arrange half the eggplant in dish (may overlap some); cover with 2 cups sauce, then 1 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with more Parmesan.
Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Notes: I used Ragu pasta sauce because that is the only brand that seems to have a 'chunky' version. Next time, I will probably use another brand I like and add a drained can of petite diced tomatoes.