Eggplant Parm Bake

Preheat conventional oven to 375°F. Lightly grease 9×13-inch baking dish with cooking spray. Sprinkle eggplant slices generously with salt to draw out excess moisture and let rest at least 10 minutes before patting dry with paper towels. Meanwhile, place flour, eggs and breadcrumbs into 3 separate shallow dishes for breading. Add 1/3 cup of Parmesan, salt and pepper into breadcrumbs and mix until combined. Dredge each eggplant slice in flour, then dip into beaten eggs, and finally coat with breadcrumb mixture. Repeat for all slices.

Heat olive oil in large skillet over medium heat. Working in batches, add eggplant slices in single layer and fry until golden brown and crisp, about 2-3 minutes per side. Remove and transfer to paper-towel-lined plate to drain. Combine water, tomato paste and Williams Spaghetti Sauce seasoning mix in small sauce pan over medium heat. Bring mixture to simmer and cook until sauce is thickened slightly, about 10-15 minutes.

Spread thin layer of sauce over bottom of prepared baking dish. Top evenly with half of eggplant slices. Top with with half of remaining sauce and half of mozzarella and Parmesan cheese. Layer remaining eggplant, sauce and cheeses evenly. Cover dish with foil and bake for 25 minutes. Remove foil and bake until cheese is melted and edges are bubbling, an additional 10-15 minutes.

Remove from oven and let cool slightly. Garnish with basil and serve.