Eggplaht Parmesan - first efforts and sketchy notes on the project

Made my first try of this last week and want to get some notes down before I forget.  I used Kraft :"Frest Taste" Parmesan  prep - seasoned breadcrumbs in one part of the packet and thin shredded parmesan in the other half.  To use, you combine the two halves -- I did that and added some additional unseasoned crumbs to have enough to dip.

One large eggplant, peeled, sliced into about 1/8 - 1/4" slices, tri-breaded with all purpose flour, then egg wash (2 eggs, a splash of water, mixed together), then the crumb cheese mixture.   I did this with the rest of the slices, and placed them on a plate after breading while I heated olive oil (and another oil  grapeseed, I think, to help raise the smoking temo) - cooked until golden and tender enough to eat (!) then placed onto sauce in the 9 x 13" pan.  The frying has to be done in batches (three for the last eggplant) due to inaadequate frypan spacel but isn't too hard.

I used half of a one pound chunk of whole milk mozzarella (hard to grate, but I did my best), maybe 4 ounces of grated parmesan, and a can of Del Monte spaghetti sauce - original flavor.

I sprayed the 9 x 13 pan with non-stick spray, then put down a layer of sauce... then layers of eggokant, a layer of sauce with a good sprinkling of parmesan, then another layer of eggplant, some mozzarella with a bit more parmesan, then the last of the sauce on top -- I used the last of the mozzarella on the very top;  I baked the dish in a 350 degree oven for about 40 minutes -- started with foil on top, but took off after about 25 - 30 minutes -- result was that the cheese was nicely melted but hadn't browned.;

I'm sure I've left some stuff out but didn't want to have too much time go by before getting this info in, since I want to do another batch this week and take it further.