Vegetarian Eggplant Lasagna

Preheat your oven to the optimal temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer metric). \nNext, prepare your baking surfaces by coating two baking sheets and a 9x13-inch baking dish with cooking spray for an even release. \nNow, combine 2 eggs and water in a shallow dish to create the base of your egg mixture. In another shallow dish, mix together panko and Parmigiano-Reggiano cheese for a crunchy topping. \nDip each eggplant slice into the egg mixture, coating it evenly, and then dredge it in the panko-Parma cheese mixture. Press gently to secure the topping and shake off any excess for a clean finish. \nArrange the eggplant slices on the prepared baking sheets, leaving space for even cooking and browning. \nBake the eggplant slices in the preheated oven for 30 minutes, turning them once and rotating the baking sheets after 15 minutes to ensure even cooking. \nTo create the filling, combine ricotta cheese, fresh basil leaves, 1 egg, Parmigiano-Reggiano cheese, minced garlic, red pepper flakes, and salt in a bowl. \nSpoon 1/2 cup of marinara sauce into the prepared baking dish, creating a layer of flavor. \nLayer 1/2 of the eggplant slices over the marinara sauce, sprinkling with a pinch of salt to enhance flavor. \nTop the eggplant layer with 3/4 cup of marinara sauce, creating a rich and savory base. \nSpread 1/2 of the ricotta mixture on top, followed by half of the sliced yellow and green bell peppers. \nAdd 1/3 of the shredded mozzarella cheese and 1/4 of the sliced Fontina cheese to complete the first layer. \nRepeat the layers, starting with 1/2 of the eggplant slices, marinara sauce, ricotta mixture, bell peppers, and cheese. \nFinish the dish with 1 cup of marinara sauce on top, covering it tightly with aluminum foil coated with cooking spray. \nBake the dish in the preheated oven for 35 minutes, allowing the flavors to meld together. \nRemove the aluminum foil and top the dish with the remaining mozzarella cheese and Fontina cheese. \nContinue baking until the sauce is bubbly and the cheese has melted, about 10 minutes more. \nLet the dish cool for 10 minutes before serving to allow the flavors to settle and the cheese to set.