#ad I truly love eggplant in every form: roasted, fried, pureed, emoji, and most importantly, parm. I wanted to pack in as much flavor as possible into a weeknight version of this dish, so I used VeroGustoSauce to add all that Italian flavor without being tied to the stove all night. Breaded & baked slices of eggplant are layered with Vero Gusto Calabrian Marinara, cherry tomatoes, mozzarella, and sprinkling of parm before hitting the oven to perfume your kitchen and transport you with a little weeknight comfort!! Recipe at: wakeandjake.com/recipes/easy-baked-eggplant-parm-spaghetti Easy Baked Eggplant Parm 2 20-ounce jars Barilla’s Vero Gusto Calabrian Marinara sauce 1 box Barilla Collezione Spaghetti 1 cup all-purpose flour Kosher salt 3 eggs, lightly beaten 1 cup fine breadcrumbs 1 cup panko breadcrumbs 2 teaspoons dried oregano 2 teaspoons garlic powder ½ teaspoon cayenne pepper 2 pounds (2 medium) eggplant, sliced into ½-inch disks 3 tablespoons extra-virgin o...