Slice the eggplant into 1/2 inch thick slices. Sprinkle each side lightly with salt. Place in a colander and set aside for at least 5 minutes while preparing the remaining ingredients or other parts of the meal.

Line up three shallow dishes. Place flour and a pinch of salt and pepper, if desired, in one. Beat the eggs lightly in another. And toss the breadcrumbs with dried Italian herbs and grated Parmesan in the third dish

Preheat the oven to 450. Lightly spray or rub a baking sheet with the olive oil.

Rinse the eggplant. Shake off or squeeze the excess water. Dip into the flour and dust off the excess. Dip into the beaten eggs, shake and drip off the excess. Dip into the breadcrumbs and press lightly to adhere.

Place on the baking sheet. Repeat with the rest of the eggplant slices. Once they are all on the pan. Turn each one over so they get a dab of the olive oil or lightly spray it with an olive oil mister.

Bake for 20 minutes, turn over half way through until golden on each side.

Pour half of the sauce in a baking dish. Layer the eggplant overlapping throughout and drizzle the remaining sauce on top. Sprinkle with mozzarella if desired. Reduce the oven temperature to 375 and bake for 15-20 minutes until the cheese is melted and starting to turn golden.

Garnish with a sprinkle of fresh basil if desired.