Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush the sheet lightly with olive oil to prevent sticking.
Arrange the sliced eggplant on a baking rack or tray and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with the seasoned bread crumbs mixed with smoked paprika, oregano, salt, and pepper.
Dip each eggplant slice into the flour, shaking off excess, then into the beaten eggs, ensuring it's well coated. Finally, press it into the bread crumbs, turning to coat both sides evenly.
Place the breaded slices on the prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil for extra crispiness.
Bake in the oven for about 20-25 minutes, or until golden brown and crispy around the edges. The kitchen will fill with a toasty aroma.
Reduce oven temperature to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish or individual ramekins.
Layer baked eggplant slices over the sauce, then sprinkle generously with shredded mozzarella and a little Parmesan cheese.
Repeat the layering process — sauce, eggplant, cheese — until all ingredients are used, ending with a cheese layer on top.
Bake uncovered for 20-25 minutes, until the cheese bubbles and turns golden. Let it rest for a few minutes to set.
Garnish with a sprinkle of Parmesan, fresh herbs if desired, and serve hot, enjoying the crispy, cheesy layers and tender eggplant.
