Place eggplant in colander and sprinkle with kosher salt making sure it is on all pieces. Let sit for 30 minutes.
In a medium saucepan combine tomato sauce, tomatoes, garlic salt, minced garlic, Italian seasoning and basil. Bring to a boil then reduce heat and simmer. By the time the eggplant has finished sweating the sauce will be ready.
Preheat oven to 400 °F (205 °C) and spray a baking sheet with non-stick spray. Rinse eggplant well with cold water and pat dry with paper towels.
In a wide, shallow dish, whisk together egg and water. Dip eggplant in egg mixture, letting excess drip off, then dredge in breadcrumbs and place on baking sheet. Bake until golden brown then turn pieces over, about 15 minutes on each side.
Remove eggplant from oven then increase oven temperature to 425 °F (220 °C).
Lightly spray 8x8 casserole dish with non-stick spray then layer just enough sauce to cover the bottom of dish, add a layer of eggplant then a layer of sauce, sprinkle 1/3 of parmesan and romano cheese, 1/3 of shredded pizza cheese and repeat for 3 layers.
Place dish into oven and bake for 15 minutes or until sauce is bubbly and cheese has melted. Let sit for 5 minutes before serving.
Note: a jar of spaghetti sauce can be used instead of tomato sauce for a different flavor.
There are 172 calories in 1 serving of Eggplant Parmesan.