Preheat oven to 425°F. Line two baking sheets with Parchment paper and drizzle with oil. Spread out eggplant slices on a kitchen towel and sprinkle with salt. Let sit 10-15 minutes. In the meantime, prepare three bowls for dredge. Add flour to first bowl, whisk eggs into second bowl, and mix breadcrumbs & Parmesan in third bowl (I started off with 1/2 the ingredients and added more as needed).
Pat eggplant slices dry with another towel to remove excess moisture. Dip individual slices in flour, then egg, then breadcrumbs, ensuring well coated at each step. Place on prepared pans. Bake 10 minutes, flip, bake additional 10 minutes until crispy and golden.
Assemble: Spread 1 cup pasta sauce in bottom of 9x13" casserole pan. Top with 1/2 eggplant slices. Pour over another 1 cup pasta sauce, followed by 1 cup Mozzarella. Add second 1/2 eggplant slices, topped with 1 cup pasta sauce. Sprinkle 1 cup Mozzarella over top and bake in oven 25-30 minutes until hot and bubbly. Can broil a few minutes to brown the cheese if necessary. Allow to rest a few minutes before slicing.