Preheat the oven to 350 degrees Fahrenheit.
Spread across 1/2 cup tomato sauce on the bottom of a 9-inch by 13-inch baking dish. (If you decided to double the tomato sauce recipe, spread across 1 cup.)
Evenly lay across 1/3 of the breaded, baked eggplant slices. If you need to cut any eggplant slices in half to fill the dish's bottom evenly, go ahead and do that.
Sprinkle over one entire bag of shredded mozzarella. Then, sprinkle over 1/3 cup shredded parmesan.
Evenly lay across half of the eggplant slices.
Spread across 1 cup tomato sauce. (Again, if you doubled the tomato sauce recipe, spread across 2 cups instead of 1.)
Sprinkle over the second bag of shredded mozzarella, followed by another 1/3 cup shredded parmesan.
Evenly lay across the rest of the eggplant slices.
Spread across the rest of the tomato sauce.
Lastly, sprinkle over the last 2/3 cups of shredded parmesan.
Wrap the top of the baking dish with tin foil, place it on the middle oven rack, and bake it for 35 minutes.