In a chopping board, place the 2 towel paper and arrange the half slices eggplant on the top sprinkle it with salt. Cover it with two towel paper and top it with the half left slices of eggplant and sprinkle it with salt before covering with 2 towel paper. Let it sit for one hour at room temperature.

Pre heat the oven in 425 degrees Fahrenheit. Place the baking sheet into the rack to heat.

Beat the eggs and dip the eggplant into it, then in bread crumbs. Arrange in a 1st layer into a baking sheet then bake it in the pre-heated oven for 5 minutes.

In a size of 9×13 baking dish, pour the crushed tomato cans to cover the bottom. Place the layer the remaining eggplant into the sauce and pour the remaining tomato can and sprinkle it with mozzarella cheese. Do the same pattern and remember, it ends with mozzarella cheese on top.

In a pre-heated oven, bake it for 35 minutes.