Baked Eggplant Parmesan

2	cups seasoned dry bread crumbs
1-1/2	cups grated Parmesan cheese, divided
2	medium eggplants (about 2 pounds), peeled and cut into 1/4-inch round slices
4	eggs, beaten with 3 tablespoons water
1	jar (1 pound 10 ounces) RAGÚ® Robusto®! Pasta Sauce
1-1/2	cups shredded mozzarella cheese (about 6 ounces)

1. Preheat oven to 350°F. In medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant slices in single layer; bake 25 minutes or until golden.

2. In 13×9-inch baking dish, evenly spread 1 cup Ragú Robusto! Pasta Sauce. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.