Eggplant and Zucchini Parmesan Lasagna

This dish is somewhat time consuming (at least an hour), but it's very worth it once it's all done! I apologize for the lack of pictures...

Ingredients:
1 eggplant
1 large zucchini
1/2 - 3/4 cup flour (as needed)
3 eggs
2 Tbsp milk
1 cup bread crumbs
1/2 cup Parmesan cheese
1 tsp Italian Seasoning
Salt
vegetable oil

AND
1 jar of spaghetti sauce
1 cup of shredded mozzarella or Italian cheese blend
Parmesan cheese for topping

Directions:
-Start by slicing the eggplant and zucchini into 1/4 inch circular slices. Set in a bowl under a paper towel for about 30 minutes to let the moisture out (putting a little salt on them helps too). Pat the vegetables dry and place in a large bowl.
-Create an assembly line for breading the vegetables:
1. Bowl of veggie slices
2. Bowl of flour
3. Bowl with eggs & milk mixed together
4. Bowl with bread crumbs and Italian seasoning
Do this one slice at a time: First, dip into the flour to coat. Second, dip into the egg mixture to coat. Third, dip into the bread crumb mixture and place on a plate to the side.
- Once all of the veggies have been breaded, heat up a couple Tbsp of vegetable oil in a large skillet over medium heat. (enough to coat the bottom). Fry the breaded vegetables a few slices at a time, flipping over once the oil side has turned golden brown. Set on a plate covered with a paper towel to dry. Repeat this until all the veggies are done.
-Line a 13x9 baking dish with foil and spray with cooking spray. Preheat the oven to 350.
-Arrange the lasagna with a layer of breaded veggies, followed by a thin layer of spaghetti sauce, followed by shredded cheese. There should be approximately 3 layers of this. On top, sprinkle some Parmesan cheese.
-Place in the oven for about 25 minutes or until the cheese starts to bubble.

Here's the finished product!