into the crumbs until evenly coated. Transfer to a wire
rack set on a rimmed baking sheet. Repeat with the
remaining slices.
Adjust an oven rack to the center position and preheat
the oven to 375°F. Line a rimmed baking sheet with a
double layer of paper towels. Heat the oil in a 12-inch
nonstick or cast-iron skillet over heat until it reaches
375°F on an instant-read thermometer. Carefully slide 3
or 4 eggplant slices into the hot oil in a single layer.
Cook, shaking the pan occasionally, until the first side is
golden brown and crisp, about 2½ minutes. Using tongs,
carefully flip the eggplant and continue cooking, shaking
the pan occasionally, until the second side is crisp, about
1½ minutes longer. Transfer the slices to the paper-towel-
lined baking sheet and immediately season with salt.
Repeat with the remaining eggplant slices.
- Spread one-quarter of the tomato sauce evenly over the
bottom of a 9- by 13-inch glass baking dish. Add one-
third of the eggplant slices in a single layer (they can
overlap a little bit). Press down to form an even layer.
Add another one-quarter of the sauce and spread it
evenly. Scatter one-third of the mozzarella and one-third
of the remaining Parmesan evenly over the sauce. Repeat
with two more layers each of eggplant, sauce, and
cheese, reserving the remaining ¼ cup Parmesan. - Cover with foil and bake for 20 minutes. Remove the foil
and bake until light golden brown and bubbling on the
surface, about 20 minutes longer. Sprinkle the reserved
parmesan over the top and allow to rest for 15 minutes. - Sprinkle with the basil and parsley and serve.