Preheat your oven to 400°F (200°C). Slice the eggplants into 1/4 inch rounds and set aside. Roast the garlic cloves in the oven wrapped in foil until soft and fragrant, about 20 minutes.
In a small bowl, mix bread crumbs, grated Parmesan, smoked paprika, salt, and pepper. This will be your seasoned coating mixture.
Brush the eggplant slices with 1 tablespoon of olive oil on both sides. Dip each slice into the seasoned bread crumb mixture, pressing gently to adhere and creating a crispy coating.
Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Bake for about 20 minutes until golden brown and crispy around the edges.
Meanwhile, chop the roasted garlic and stir it into the tomato sauce for a smoky, garlicky flavor. Warm the sauce gently on the stove until heated through.
Once the eggplant slices are done, start assembling the dish in a baking dish or oven-safe casserole. Spread a layer of tomato sauce on the bottom, then add a layer of eggplant slices. Repeat with sauce and eggplant, finishing with a layer of sauce on top.
Sprinkle the shredded mozzarella evenly over the top layer of sauce, then add the remaining Parmesan cheese for extra flavor.
Bake the assembled eggplant Parmesan in the oven for 20-25 minutes, until the cheese is bubbling and golden brown on top.
Remove from the oven and let rest for 5 minutes to allow the layers to set. Serve hot, garnished with fresh herbs if desired.
