Cathy's Garden Eggplant and Squash Parmaesan

Ingr:
Olive oil spray
2 large eggs
3/4 cup Italian breadcrumbs
1 cup finely grated Parmesan and Romano cheese
1 teaspoon fresh parsely
1/2 teaspoon fresh basil
Coarse salt and cracked ground pepper
2 medium eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
1 medium yellow squash
1 medium zucchini
6 cups homemade marinara sauce
1 1/2 cups shredded provolone cheese

Preheat oven to 375 degrees. Spray a baking sheet with olive oil; set aside. Whisk together eggs and 2 tablespoons wate add fresh herbs. Separately combine breadcrumbs, 3/4 cup Parmesan and Romano cheeses. Dip eggplant slices in egg mixture, letting excess drip off, then place in breadcrumb mixture, coating well cook on baking sheets until golden brown on both sides, about 15 minutes per side Remove from oven.
 Spoon marinara sauce in bottom of an 11-by-15-inch baking dish. Arrange layer of squash and eggplant on top dish; sprinkle with grated cheese and  provolone. Repeat with remaining eggplant, squash, sauce, and cheese sprinkle with remaining grated cheese on top. Bake until bubbling and cheese is melted, 20-25 minutes. Cool slightly before serving. Serves 8-10