Peel the eggplant and slice it into 1/2-inch thick slices.

Prepare a batter by whisking the eggs and flour together.

Dip each eggplant slice into the batter, ensuring it is fully coated.

Heat olive oil in a large skillet over medium heat.

Fry the battered eggplant slices in the hot oil until golden brown on both sides. Remove and set aside on a paper towel-lined plate.

Preheat oven to 350°F (175°C).

In the bottom of a 9 x 13 x 2-inch baking pan, spread a thin layer of pasta sauce.

Arrange a single layer of the fried eggplant slices over the sauce.

Sprinkle a layer of grated Parmesan cheese over the eggplant.

In a bowl, mix the diced tomatoes and the remaining pasta sauce.

Spread a layer of the tomato sauce mixture over the Parmesan cheese.

Repeat the layers of eggplant, Parmesan cheese, and sauce until all ingredients are used, ending with a layer of sauce.

Top with a generous layer of grated Mozzarella cheese.

Bake in the preheated oven for approximately 30 to 40 minutes, or until bubbly and the cheese is melted and lightly browned.