INGREDIENTS
Olive oil
2
large eggs
2 tbsp
water
1 cup
plain or Panko breadcrumbs
1 cup
finely grated Parmesan cheese, plus 2 Tablespoons
2 tsp
Italian seasoning
Kosher salt and ground black pepper
2
large eggplants, peeled and sliced into 1/2-inch rounds
3 cups
pasta sauce
2 cups
shredded mozzarella cheese
1 cup
sliced mushrooms (optional)