Slice eggplants into 1/2 inch rounds.
Sprinkle each round with salt on both sides.
Put eggplant slices of a wire rack sitting over a large cookie sheet.
Allow eggplant to sit for 2 hours before going forward with the recipe.
Using a paper towel dry off each piece of eggplant then start dipping them.
In a medium sized bowl combine the breadcrumbs and 3/4 Cup of Parmesan cheese.
In a second bowl add flour and in a third bowl add the 4 eggs and beat well.
Preheat oven to 425 degrees.
Coat the baking sheets with olive oil.
Arrange the bowls; flour in the 1st bowl, the beaten eggs in the 2nd, and the mixture of breadcrumbs and Parmesan cheese in the 3rd.
Begin by dredging (one at a time) a round of eggplant in the flour coating both sides.
Then dip into the beaten eggs making sure both sides are covered.
Lastly cover piece on each side with the breadcrumb/Parmesan cheese mixture.
After each one, place on the treated cookie sheet until all are done. Sprinkle a little olive oil on each one.
Bake in the oven at 425 degrees for 10 minutes and remove from the oven, flip over the eggplant rounds and then bake another 10 minutes in the oven.
While the eggplant is baking add the olive oil and minced garlic to a pan and saute. Add the fire roasted tomatoes and juice simmering for 15 minutes. Set aside.
Divide the tomato and sauce into thirds.
Spray the casserole dish with nonstick cooking spray.
Put the first third on the bottom of the casserole dish. and add the first layer of eggplant rounds and add on some of the diced onions and chopped peppers. Then add a sprinkle of mozzarella cheese and parmesan cheese.
Repeat until you have layered all of the eggplant, sauce, onions, peppers, and cheese.
Bake at 350 degrees for 35 minutes allowing to cool for 10 minutes before cutting into it.