Dip eggplant slices into egg; coat with crumbs.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Cook eggplant in 3 batches until browned, 2 minutes each side; add oil as needed. Transfer to plate.
Let skillet cool slightly; wipe clean. Spread 3/4 cup marinara sauce in skillet; arrange half of eggplant on top.
Mix salt, Italian seasoning, pepper flakes and tomatoes in bowl. Spoon half over eggplant; top with 1 cup marinara sauce. Sprinkle with 1 1/2 cups mozzarella, 2 tablespoons Parmesan. Repeat layering, placing mozzarella in mounds on top so each serving will have a portion. Cover skillet; simmer 20 minutes, until heated through and cheese is melted. Makes 6 servings.