> 2 large eggplants
> 3 large eggs
> 2 cups panko bread crumbs
> 1 cup grated Parmesan cheese
> 2 tsp garlic powder
> 2 tsp Italian seasoning
> cooking spray
> 1 (24 oz) jar tomato sauce
> 1 cup shredded mozzarella cheese
Preheat the oven to 425°F. Peel the eggplants with a vegetable peeler and cut into ½-inch thick slices. In a bowl, whisk together the eggs with 2 tbsp water. In another bowl, mix the panko with the Parmesan cheese, garlic powder, and Italian seasoning. Transfer bread crumb mixture to a plate.
Dip each eggplant slice into the egg and then into the panko mixture. Place breaded eggplant on a parchment-lined baking sheet and spray tops with cooking spray.
Bake the eggplant for 10–12 min., until golden brown. Arrange one even layer of eggplant on the bottom a 9x13-inch casserole dish. Top with half of the tomato sauce and half the mozzarella cheese. Repeat.
Return to the oven and cook 15 min., until cheese melts and dish is warm.
Night before serving: Place eggplant parm in refrigerator to thaw completely.