Cut the eggplant into 1/2 inch slices. Sweat the 1/2" slices by sprinkling with sea salt and letting sit for 30 min. Rinse and use a paper towel to pat dry.
Preheat oven to 450° F. Coat 2 large baking sheets lightly with 1 tablespoon olive oil each. (I usually cover them with parchment and coat the parchment, but you don't have to do that.)
Mix bread crumbs, 1/2 the Parmesan, Italian Seasoning, and paprika together and put into a gallon size Ziploc bag. (This is just for ease of preparation - you can also put it in a flat-bottomed bowl.)
Whisk eggs and milk together in a separate bowl. Dip eggplant slices first into beaten eggs, and then coat with breading mixture.
Place coated eggplant slices on prepared baking and bake for 8-9 minutes at 450°. Flip them over and bake an additional 7- 10 minutes, until golden brown. Remove from oven and reduce oven temperature to 350°.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Layer eggplant slices in the sauce. Sprinkle with mozzarella and remaining Parmesan cheeses.
Bake in preheated oven for 35 minutes, or until golden brown.
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