Moulten Parmesan Encrusted Eggplant Parmigiana

I'm trying to come up with different ways to melt
freshly grated parmesan cheese over foods.
What could be better than baked eggplant parmesan.
This makes a deliciously satisfying cheesy meal,
with a fresh tossed green garden salad,
crusty Italian bread and a glass of red wine.

Ingredients:
2 fresh, firm eggplants
Salt to taste
1/3 cup all-purpose flour
3 large eggs
2 tablespoons water
2 cups Italian flavored breadcrumbs
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
1 cup plus 1-1/2 tablespoons freshly grated parmesan cheese
Fresh-ground black pepper, to taste
Olive oil, for frying
4 cups marinara sauce
12 ounces thin-sliced mozzarella cheese

Directions:
Trim the ends and peel both eggplants.
Cut crosswise into 1 / 2-inch-thick slices
(you want 8 good slices from each).
Place the flour in a large flat bowl.
Place the egg and water in another large,
flat bowl and lightly whisk to combine.
Mix the breadcrumbs with the oregano,
garlic powder,1-1/2 tablespoons parmesan cheese,
salt and pepper in another bowl.
Lightly coat each piece of eggplant with flour.
Then dip into the egg mixture
to coat both sides letting excess drip off.
Then coat both sides of the eggplant slices
with breadcrumbs shaking off any excess.
In a large, heavy skillet,
heat about 1/8 inch olive oil over medium heat.
Saute the breaded eggplant slices
on both sides until golden brown.
Remove to paper towels to drain.
You may need to add additional oil.
When all the eggplant slices have been cooked,
preheat the oven to 350 degrees F.
Cover the bottom of a nonreactive
13-by-9-inch baking pan with 1 cup tomato sauce.
Place half the eggplant slices
in a single layer on top of the sauce.
Sprinkle with 1/3 cup parmesan cheese,
a third of the mozzarella cheese slices
and half the remaining marinara sauce.
Layer the remaining eggplant slices
neatly over the first layer neatly
lining up the slices with those on the
bottom of the pan to form easy to serve stacks.
Top with the remaining marinara sauce,
the remaining mozzarella cheese and the
remaining parmesan cheese.
Bake about 10 to 15 minutes or just until
the cheese melts and the mixture bubbles.