Canola or Olive oil cooking spray
2 large eggs
2 Tbls water
1c Panko breadcrumbs
3/4 c grated Parmesan cheese
1 tsp Italian seasoning
2 medium eggplants (about 2 lbs) (cut crosswise into 1/4-inch thick slices)
1/2 tsp salt
1/2 tsp ground pepper
1 (24 oz) jar no-salt-added Tomato sauce
1/4 c fresh basil leaves (torn)
2 cloves garlic (grated)
1/2 tsp crushed red pepper
1 c part-skim Mozzarella cheese (shredded)
Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.
Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.
Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.
Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl.
Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce. Spoon 1 cup sauce over the eggplant and sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Top with the remaining eggplant, sauce and cheese.
Bake until the sauce is bubbling and the top is golden, 20 to 30 minutes. Let cool for 5 minutes. Sprinkle with more basil before serving, if desired.