Layered Baked Eggplant Parmesan Recipe

Line a baking sheet with aluminum foil and spray it with olive oil cooking spray. Slice the ends off the eggplants, then peel the skin off with a vegetable peeler. Cut the peeled eggplant into 1-inch thick pieces.

In one shallow container, whisk the 2 large eggs with 4 tablespoons of water until combined. In another shallow container, mix the 1 cup breadcrumbs, 2 teaspoons Italian seasoning, and 2 teaspoons onion powder.

Dip each eggplant slice into the egg mixture, letting any excess drip off, then transfer it to the breadcrumb mixture. Press the breadcrumbs onto both sides to coat evenly. Place the breaded slices on the prepared baking sheet and lightly spray their tops with olive oil spray.

Remove the baked eggplant from the oven. In an 8x8 baking sheet, spread 1 cup of tomato sauce evenly across the bottom.

Arrange 4 slices of eggplant over the sauce. Top with 1 cup of mozzarella cheese and 1 cup of shredded Parmesan cheese. Repeat this layering process 3 more times: sauce, eggplant, then cheese.