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 or 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-towellined 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 onethird 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 Gooey, cheesy Italian American–style Eggplant Parmesan Casserole (here) ...Gooey, cheesy Italian American–style Eggplant Parmesan Casserole (here)