Lay down a few layers of paper towels, sprinkle them generously with a lot of salt. Arrange eggplant slices on top, sprinkle them with a lot of salt, and top with a few more layers of paper towels. Place heavy pots and pans on top to apply pressure. Allow the eggplant to sweat for 60 minutes. After sweating, rinse all of the salt off, and dry completely with paper towels.
Preheat oven to 450F.
Set up breading assembly line by putting the flour, eggs, and homemade shake and bake (or breadcrumbs) each in a separate bowl.
Bread eggplant slices by first coating both sides in flour and shaking off the excess. Then dip both sides in egg, allowing any excess to drip off. Then coat both sides with breadcrumbs, shaking off the excess.
Arrange the breaded eggplant slices on a baking sheet. Bake for 7 minutes at 450F. Flip slices and bake for an additional 5-7 minutes, or until crispy. Remove from oven and set aside. Decrease oven temperature to 350F.
In a 9" x 13" pan, spread a thin layer of sauce. Arrange the breaded eggplant slices in a layer, with minimal gaps. It's ok to overlap them a little. Top with half of the mozzarella and parmesan, and sprinkle some basil and parsley. Repeat this layering one more time, ending with the cheese and spices on top.
Place the 9" x 13" pan in the oven and bake for 35 minutes or until golden brown on top and/or the edges. If desired, serve over a bed of cooked angel hair pasta.
To make gluten-free: Use gluten-free Panko breadcrumbs, which are available at the supermarket.