Layered Baked Eggplant Parmesan

1. Preheat oven to 375 F. Place a sheet of aluminum foil on a rimmed baking sheet. Spray foil with olive oil cooking spray. Slice the ends off of the eggplant and peel skin off with a vegetable peeler. Slice into ½ inch thick rounds.
2. In a shallow container, add eggs and water. Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder. Mix together. Dip eggplant slices into the egg mixture. Let the excess drip off and then dip into the breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
3. Place eggplant on the baking sheet in a single layer. Spray tops lightly with olive oil spray. Place in the oven and cook for 20 minutes. Flip them over and cook for another 20 minutes, until the tops are golden brown.
4. Remove from oven. In an 8×8 baking dish, add ½ cup of tomato sauce to the bottom spread evenly. Add 4 slices eggplant. Top with ½ cup mozzarella cheese and ¼ cup shredded Parmesan cheese. Add 3 more layers of sauce, eggplant and cheese, in that order.
5. Place dish in the oven and bake until cheese gets slightly browned on top, about 15 minutes. Enjoy!