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Start by salting the sliced eggplant to help draw out its moisture.
In a bowl, mix the egg with Italian seasoning and dip each slice of eggplant into this mixture.
Next, coat each slice of eggplant with a blend of panko breadcrumbs, parmesan, and Italian breadcrumbs, then fry them until golden.
In a baking dish, spread some sauce at the bottom, then layer the fried eggplant on top.
Sprinkle a mixture of cheese and parsley over the eggplant layer.
Repeat this layering process four times, finishing with a layer of fresh mozzarella on top.
Bake the dish until it turns golden brown and bubbly.
For grilled cheese sandwiches using leftovers, spread garlic butter on Texas toast, add mozzarella cheese, and place a slice of the eggplant parm lasagna in between.