EatingWells Eggplant Parmesan

Ingredients

• Canola or olive oil cooking spray
• 2 large eggs
• 2 tablespoons water
• 1 cup panko breadcrumbs
• ¾ cup grated Parmesan cheese, divided
• 1 teaspoon Italian seasoning
• 2 medium eggplants (about 2 pounds total), cut crosswise into ¼-inch-thick slices
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 (24 ounce) jar no-salt-added tomato sauce
• ¼ cup fresh basil leaves, torn, plus more for serving
• 2 cloves garlic, grated
• ½ teaspoon crushed red pepper
• 1 cup shredded part-skim mozzarella cheese, divided

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