Enjoyed reading your article on eggplant Parmesan. However, the version of not breading the eggplant is the traditional Italian method.
I grew up in an Italian household( my mothers family heritage from Naples and my fathers family heritage from Sicily) and that was the way my mother cooked the eggplant Parmesan.
At Christmas time, we spent a few days in Manhattan and visited an authentic Sicilian restaurant.
I ordered the eggplant Parmesan and it was prepared by not breading the eggplant. It was presented as a tower of eggplant rounds,stacked with marinara sauce and mozzarella cheese on each layer. The best I have ever eaten.