PREPARE THE PANS AND BAKING DISH AS ABOVE
PREPARE THE EGGPLANT SLICES
In a wide shallow bowl or pie dish, whisk the eggs together with 2 tablespoons of water.
In another shallow bowl or pie dish, combine the breadcrumbs, 3/4 cup of Parmesan, the dried parsley and basil and some salt and pepper.
Dip the eggplant slices in the egg mixture, then dredge in the breadcrumb mixture.
Place slices on baking sheets and bake until golden brown on the bottom, about 25 minutes, turn the eggplant slices and continue baking till brown and crispy on the other side, about 25 more minutes.
Remove from oven and raise oven temperature to 400 degrees.
MAKE THE TOMATO SAUCE
In a medium saucepan, heat the olive oil on medium high heat and cook the shallot and garlic, stirring with a wooden spoon frequently until soft, about 3-4 minutes.
Add the chopped tomatoes, red pepper flakes, salt and pepper and tomato paste to the pan and simmer on medium high heat stirring occasionally until thickened, about 30 minutes.
PREPARE THE RICOTTA MIXTURE
In a medium bowl, mix the ricotta cheese with the large egg, Parmesan cheese, fresh basil and parsley.
PREPARE THE FINAL DISH
Spread 2 cups of tomato sauce in the 9 x 13" baking dish. Arrange half the eggplant in the dish and top with half the ricotta mixture, cover with more tomato sauce and about 1/2 cup of mozzarella cheese, if using.
Repeat with remaining eggplant, sauce, ricotta and mozzarella (if using) Sprinkle 2-3 tablespoons of Parmesan cheese over the top and bake until cheese is melted, about 20-25 minutes.
Let stand 5-10 minutes before serving.