Start by peeling and slicing the eggplant into 1/4 inch thick rounds. Then lay them flat on paper towels and sprinkle with salt. Let them sit for about 20 minutes. This adds great flavor but also pulls out moisture so you don't have soggy watery eggplant.
In a medium size bowl, whisk together eggs and water.
In a shallow bowl, mix together my bread crumbs, 1 cup grated parmesan, 1 tsp italian seasoning, 1/2 tsp salt & 1/2 tsp pepper.
Once the eggplant is ready, pat them dry with paper towels. Preheat oven to 400*F
Dip each slice into the egg mixture, letting any excess drip off, then into the breadcrumb mixture. Then place in a single layer on a baking sheet greased with nonstick spray.
Bake at 400*F for 15 minutes. Then flip over and bake another 15 minutes.
Once they finish baking, lower oven to 375*F
Layer 1/2 cup of marinara sauce in the bottom of the 9x13 inch baking dish and build your lasagna in this order: 1/2 of the eggplant, 1 cup of marinara, 1 cup of shredded mozzarella. Then cover with remaining eggplant, marinara, and mozzarella. Sprinkle top with 2 Tbsp grated parmesan and bake, uncovered, for 20 minutes.
Let cool for 10 minutes before cutting.