Eggplant Parmigiana

1 ready made tomato sauce
1 cup plain flour
1½ cup Panko breadcrumbs
1¾ cups grated parmesan cheese
1 large eggplant, sliced into 5mm rounds
3 eggs lightly beaten
1 cup vegetable oil
1½ cups grated mozzarella

Preheat oven 180˚C. Season flour in a bowl. In another bowl, combine crumbs with ½ cup parmesan. Coat eggplant in flour, egg & then crumbs. Heat oil in a frying pan over a medium heat. Fry eggplant in batches, 2 mins each side, until golden.
Grease a 10 cup ovenproof dish. Mix remaining parmesan with mozzarella. Spoon 1⁄3 of sauce over base of dish. Top with half the eggplant & cheese. Repeat with 1⁄3 sauce & remaining eggplant. Finish with remaining sauce & cheese.
Bake 25-30 minutes, until golden and bubbles.
Thanks MiNDFOOD for the recipe!