1 1/2 c. Panko bread crumbs
1 cup freshly grated Parmesan, divided
2 teaspoons Italian seasoning
Freshly ground black pepper
2 medium aubergines, cut into 1/2″ thick slices
3 large eggs
4 c. marinara
2 c. crushed mozzarella
1/3 c. thinly sliced basil
Preheat the oven to 425°. Line two large baking sheets with parchment paper and cover with cooking spray. In a shallow bowl, whisk together the panko, 1/2 cup Parmesan and Italian seasoning. Season with salt and pepper. In another shallow bowl, beat the eggs with 2 tablespoons of water and season with salt and pepper.
Dip a slice of eggplant into the egg wash, then dip it into the panko mixture. Place on a baking sheet. Repeat to cover all eggplant slices. Lightly spray top with cooking spray.
Bake until soft inside and golden brown and crisp outside, 30 to 35 minutes.
In a large baking dish, add a cup of marinara and spread evenly. Add an even layer of eggplant slices, and then pour 1 1/2 cups of marinara on top. Sprinkle with 1 cup mozzarella, half the remaining parmesan and fresh basil. Repeat the process one more time to exhaust all the ingredients.
Bake until frothy and golden brown, 15 to 17 minutes more.