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Eggplant Parmesan & Provolone Stacks

1 large eggplant (1-1/4 to 1-1/2 lbs.)
1/4 cup Italian-seasoned dried bread crumbs
4 Tbsp. Sargento® Artisan Blends Shredded Parmesan Cheese, divided
2 Tbsp. olive oil
2 cups marinara or spicy spaghetti sauce
8 slices Sargento® Limited Edition Deli Style Sliced Aged Provolone Cheese or Deli Style Sliced Provolone Cheese

Cut center of eggplant crosswise into 8 (1/2-inch thick) slices. Reserve ends for another use. Combine bread crumbs and 2 Tbsp. Parmesan cheese in a shallow plate. Brush oil lightly over both sides of eggplant slices; dip in cheese mixture to lightly coat. Place slices on a cookie or baking sheet. Bake in a preheated 450°F oven 8 minutes. Turn; continue baking 5 to 6 minutes or until golden brown.
Spread 1 cup spaghetti sauce in an 8 or 9-inch glass baking dish or shallow casserole. Arrange 4 eggplant slices in dish. Stack 4 slices cheese over eggplant; top with remaining eggplant slices, 4 slices cheese and remaining marinara sauce. Bake in a preheated 375°F oven for 20 minutes or until eggplant is tender. Transfer stacks to serving plates; spoon any remaining sauce from dish over stacks; top with remaining 2 Tbsp. Parmesan cheese.