Crispy, Crunchy, Brown & Bubbly Veggie Parm

Ingredients

• 2 medium eggplants, sliced ¼-inch thick
• 2 large zucchinis, sliced ¼-inch thick
• 1 large red onion sliced ¼-inch thick
• olive oil spray
• 1 jar (24 ounces) Bertolli^® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce , divided
• 3 cups shredded Italian-blend cheese
• 6 tablespoons grated Parmigiano-Reggiano cheese, divided
• 1-1/2 cups Italian-style panko breadcrumbs
• 2 tablespoons olive oil