Preheat oven to 375 degrees F. 

Chop the mushrooms in a food processor until they are about the size of panko breading.

Line a baking sheet with parchment paper and spread the chopped mushrooms evenly. Bake at 375 top shelf for 15 to 18 minutes until dry. Scrape gently from parchment paper and set aside.

Thoroughly coat the baking sheet with olive oil. Set aside.

In a shallow bowl, whisk together the egg and 1 tablespoon water. In another bowl (a pie plate works well), combine the dried mushroom crumbs, Parmesan, Italian seasoning, salt and pepper

Peel and Cut the eggplants into thick rounds between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.

 Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness on tge bottom.

If tops are not golden, turn on broiler for 1 or 2 minutes but watch them carefully.