Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and brush lightly with olive oil for crispy eggplant slices.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, and seasoning.
Dip each eggplant slice first into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. Place the breaded slices on the prepared baking sheet.
Bake the eggplant slices in the preheated oven for about 20 minutes, until golden brown and crispy around the edges.
Remove the eggplant from the oven and reduce the oven temperature to 375°F (190°C). Spread a thin layer of tomato sauce over the bottom of a baking dish.
Layer the crispy eggplant slices in the baking dish over the sauce, then spoon more sauce over the top. Sprinkle with crushed red pepper flakes for heat and add shredded mozzarella cheese generously over the surface.
Repeat the layering process with remaining eggplant, sauce, and cheese, finishing with a top layer of cheese.
Bake the assembled dish in the oven for 25-30 minutes, until the cheese is bubbly and golden, and the edges are crispy.
Let the dish rest for 5 minutes, then serve warm, garnished with fresh herbs if desired.
