Crispy Eggplant And Mushroom Lasagna

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Canola oil

1 cup all-purpose flour

5 eggs, beaten

1 1/2 cups panko bread crumbs

1 tablespoon water

1 eggplant, peeled, sliced into 1/8-inch discs

8 portobello mushroom caps, gills removed

1 tablespoon kosher salt, plus more for seasoning

1 tablespoon cracked black pepper, plus more for seasoning

1 cup white bean soup

1 cup milk

1 cup pesto, store-bought

1 (14 1/2-ounce) can fire roasted tomatoes

1 cup grated Parmesan

2 (8-ounce) balls fresh mozzarella, thinly sliced

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