Slice the eggplant into 1/2-inch slices, sprinkle salt on both sides, and place them on a baking sheet (paid link) or a large kitchen towel. Allow the moisture to “sweat” out for 30 minutes. Wipe away excess moisture.

Pre-heat oven to 375 degrees. In a large bowl, add the all-purpose flour. In a second bowl, combine 2 eggs and milk. Add 3/4 cup of Parmesan cheese to a third large bowl. Coat with all-purpose flour, then add to the egg mixture, then to the Parmesan cheese. Place the eggplant on a baking sheet (paid link) and roast it for 10 minutes on each side. Set to the side when done.

Add the crushed tomatoes, 1/4 cup Parmesan cheese, garlic paste, and dried basil leaves to a bowl and mix well. Set to the side.

In a small bowl, combine the cream cheese, sour cream, 1 egg, red pepper flakes, garlic powder, oregano, sea salt, and black pepper. Set to the side.

Add a light layer of the tomato sauce to the bottom of a 9×13 casserole dish (paid link). Top with a layer of roasted eggplant. Top the eggplant with a layer of the cream cheese mixture, then top with another layer of tomato sauce. Add a layer of mushrooms. Add half of the mozzarella cheese. Add another layer of eggplant over the cheese. Top with the remaining tomato sauce. Top with the remaining mozzarella cheese.

Bake the dish for 30 minutes at 375 degrees. Allow to cool for 5 minutes.