Baked Eggplant Parmesan

INGREDIENTS

• 2 Tbsp. (30 mL) olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp. (30 mL) tomato paste, (optional)
• 1 can (440 mL) diced tomatoes, undrained
• 2 cups (500 mL) loosely packed fresh basil leaves, coarsely torn
• 3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise, divided
• 1 egg
• 2 medium eggplants (about 2 lbs./1 kg), peeled if desired and cut into 1/4-inch (6-mm) slices
• 1/2 cup (125 mL) panko bread crumbs or Italian seasoned dry bread crumbs
• 1/2 cup (125 mL) grated Parmesan cheese