1 teaspoon olive oil for brushing
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce
2 cups shredded mozzarella cheese
Preheat oven to 375 degrees. Oil two baking sheets with 1 teaspoon olive oil. Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. Dip eggplant slices in egg mixture. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
Remove eggplant from the oven and increase temperature to 400 degrees. Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. Oil a 9×13 baking dish with olive oil. Place 1/3 of the eggplant slices on bottom of the dish.