Combine ground tomatoes with Italian seasoning, garlic and salt. Simmer for 10 minutes while oven heats.
Use ¼ cup olive oil to grease a 4”half hotel pan dish. Spread 2 cups sauce in the bottom of the pan. Arrange half the eggplant in dish; cover with 2 cups sauce, then ½ cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with Parmesan.
Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes (or chill and reheat) before serving.
