Eggplant or Zucchini Lasagna

I tried this for the first time and it was really good! If you don't like eggplant, zucchini is a great substitute.

1 medium eggplant or zucchini, sliced
2 eggs, beaten
¼ c. grated Italian cheese
1 T. dried parsley
2 c. seasoned breadcrumbs

Filling:
2 c. ricotta cheese
1 c. shredded mozzarella cheese
½ c. grated Italian cheese
1 T. dried parsley
2 eggs
Salt and pepper (I use Trocomare and Spike, Hot and Spicy)
1 jar of spaghetti sauce
1 c. shredded Italian cheese mixture or Mozzarella

Dip the eggplant or zucchini in the beaten egg. Mix together the Italian cheese, parsley and breadcrumbs, and coat the slices with it. Spray a cookie sheet with cooking spray, and squirt about 1 T. of olive oil on it. Put in a 425º oven for about 3 or 4 minutes until hot. Put the slices on the sheet, spray the tops and squirt another T. of olive oil on them. Bake about 20 minutes, turning after 10 minutes, when brown on one side. Remove from oven and prepare filling.

Mix the cheeses, parsley, egg and seasonings. Spread some of the sauce on the bottom of a baking dish. Layer cooked slices on the sauce and spread the filling over them. Repeat with rest of slices, sauce and top with shredded cheese. Bake in 350º oven for about 45 minutes or until it bubbles.