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Three-Cheese Eggplant Parmesan


Olive spray oil
2 eggs
1 cup breadcrumbs
1 large eggplant, peeled and cut into 1/4-inch thick slices
2/3 cup plus 1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon fine sea salt
6 ounces mushrooms (cremini, portobello, white, etc.), sliced
1 (26-ounce) jar marinara sauce, divided
15 ounces part-skim ricotta cheese, divided
2 cups fresh mozzarella cheese, thinly sliced and divided
1 1/2 cup Parmigiano-Reggiano or Grana Padano cheese, grated and divided



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