In a small bowl, combine eggs and water. In another small bowl combine bread crumbs, panko, Parmesan cheese, and Italian seasoning.
Line two baking sheets with parchment paper or cooking spray.
Dip a slice of eggplant into the egg mixture and then coat both sides in bread crumbs mixture. Place on prepared baking sheet. Spray breaded eggplant slices with cooking spray. Bake eggplant for 10 minutes. Flip eggplant slices and bake for 10 more minutes or until golden brown.
Leave oven on if you plan to cook the eggplant Parmesan immediately.
While eggplant cooks, spray a 9 x 13 pan with cooking spray. Then add ½ cup marinara to the bottom of the pan spreading the sauce into a thin layer.
In a medium bowl, add ricotta and mozzarella cheese and stir to combine. Add Italian seasoning, salt and pepper.
Start placing cooked eggplant slices into a single layer on the bottom of the 9 x 13 pan. Then dollop tablespoons of ricotta cheese mixture on each slice of eggplant. Top with ½ cup of marinara.
Repeat the layers of eggplant, ricotta cheese, mixture and sauce.
Sprinkle ½ cup of Parmesan over the top layer of sauce. Bake the eggplant Parmesan for 30 minutes. Check to see if the sauce is bubbling around the edges. If so, remove from the oven. If not, cook for 5-10 more minutes until bubbling.