Set the eggplant in a colander or a cooling rack, salt with kosher salt, and let drain for about 40 minutes. This will make the texture denser.
Dry the eggplant by laying it out on kitchen towels and pressing a second towel on top.
Dredge the eggplant in flour, shaking or tapping off the excess, then dip into the chickpea liquid to coat, and then coat with breadcrumbs. Lay eggplant on parchment paper to set until ready to bake.
Heat oven to 425 degrees. Preheat one or two baking sheets for a few minutes. Line the baking sheets with parchment paper and lay on the breaded eggplant. Bake for 20 minutes, flip eggplant, then bake for 10 minutes.
In a baking pan, layer tomato sauce, eggplant, tomato sauce, cheese, eggplant, tomato sauce, cheese. Bake for about 10 minutes (or until cheese is melted).
Serve with pasta.