Baked Eggplant Parmesan Recipe

INGREDIENTS

• 2 Tbsp. olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp. tomato paste (optional)
• 1 can (14.5 oz.) diced tomatoes , undrained
• 2 cups loosely packed fresh basil leaves, coarsely torn
• 4 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
• 4 eggs, beaten
• 2 medium eggplants (about 2 lbs.), peeled if desired and cut into 1/4-inch slices
• 2 cups panko bread crumbs or Italian seasoned dry bread crumbs
• 1 cup grated Parmesan cheese