Cut off the steam and slice the eggplant, unpeeled, into 1/4 inch thick slices. Lightly salt 1 side of each slice and place stacked in a colander. Cover with a paper or kitchen towel and weigh down with something heavy (like a cookbook) to draw out the moisture. Leave for 30 minutes to 1 hour.
Meanwhile, prepare the sauce. Pour the olive oil in a medium saute pan, add the tomatoes, crushed tomatoes, chopped parsley, basil and crushed red pepper. Cook over medium heat, stirring often, for ten minutes. Remove from the heat, set aside.
Place the flour in a shallow bowl or plate. Pour about an inch and a half of canola oil into a large frying pan; heat over medium-high heat. Pat the eggplant dry, one piece at a time, dredge in the flour, and place in the hot oil. Continue quickly repeating with remaining eggplant, without over-crowding the pan. Turn the eggplant once, when golden. Remove from the oil onto a rack or large platter lined with paper towels without over-lapping. Repeat until all the eggplant is cooked and golden. Pat lightly with paper towel to remove excess oil.
Preheat the oven to 400 degrees F. Spray a large glass baking pan with the cooking spray, place a layer of eggplant in the pan, top with a layer of sauce, slices of mozzarella, and half the Parmesan. Repeat until all the eggplant is in the pan, with a final layer of sauce. Bake in the preheated oven for 25 minutes, remove from the oven and top with a final layer of mozzarella and Parmesan, return to the oven for 10 minutes. Remove from the oven and let sit for 5 minutes before serving.