Slice the eggplants into 1/4-inch to 1/2-inch thick rounds.

Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.

Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your breading station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb-cheese mixture in another, in that order.

Preheat the oven to 425°F.

Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

6Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round. Cook the preheated oven for 18 to 20 minutes, turning the slices over halfway through cooking, continue to cook until they are nicely browned. Remove from oven, and let cool until they are cool enough to handle.

Spread 1/2 cup of Mezzetta Napa Valley Homemade on the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

Layer half of the shredded mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.