Eggplant Lasagna

Ingredients

• 1 teaspoon olive oil for brushing
• 2 large eggs
• 2 tablespoons water
• 1 cup grated Parmesan cheese
• 1 cup Italian-seasoned bread crumbs
• salt and ground black pepper to taste
• 2 large eggplants, peeled and sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 pound ground beef
• 48 ounces chunky tomato sauce (such as Prego®)
• 2 cups shredded mozzarella cheese

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