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Preheat oven to 375 degrees.
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Brush a baking sheets with oil; set aside.
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In a bowl, whisk together eggs and 1 tablespoons water.
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In another bowl, combine Panko breadcrumbs, 1/2 cup Parmesan and italian seasoning.
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Dip eggplant slices in egg mixture, letting excess drip off.
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Dredge in breadcrumb mixture, coating well; place on baking sheets.
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Bake until golden brown on bottom, 20 to 25 minutes.
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Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
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Remove from oven; raise oven heat to 400 degrees.
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Spread 1 cup sauce in a 8 x 8 inch baking dish.
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Arrange half the eggplant in dish; cover with 1 cup sauce.
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Then 1/2 cup mozzarella.
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Repeat with remaining eggplant, sauce, and mozzarella.
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Sprinkle with remaining 1 tablespoons Parmesan.
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Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
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Let stand 5 minutes before serving.