Eggplant parm but not as “heavy”

https://www.seriouseats.com/all-american-eggplant-parmesan-recipe

I like eggplant parm. This recipe makes good eggplant parm. What I have in my mind is less of a baked tomato sauce dish and more fresh/crunchy:

After frying the eggplant:

-place on baking sheet(maybe on a rack in a sheet?, maybe covered?) in oven for 30mins at like 300

-remove, make 2 high stack(eggplant, sauce, cheese, basil, eggplant, sauce, cheese. Maybe just stack and then cheese/sauce) and broil for 5-10 until cheese brown

Or

Slice it thicker, purge the water, bake it covered for 30mins, bread/fry and then broil

I’d think this finishes cooking the eggplant but maintains the crispiness/crunchiness of the breading. I don’t know enough about eggplant to say if this would work.