Wash and slice (3/4" thick) one large eggplant or two small eggplants, keeping the peel. Preheat the oven to 375°F. Prepare three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Mix salt into flour. Heat half the olive oil in skillet on high. Dip eggplant slices into flour, then egg, then breadcrumbs to coat them, then fry (in batches) on medium heat about 3 minutes each side until brown. Place slices in 9x13 dish. It’s okay to have layers if there are more slices than fit the bottom. Mix the tomato paste, tomato sauce, and red wine, and spoon on top of each slice (or just use tomato sauce). Mix the ricotta, parmesan, crushed garlic, and 1/2 cup shredded mozzarella. Spoon on top of each slice. If not using ricotta, just place mozzarella on top of each slice and sprinkle parmesan on top. Place the remaining mozzarella (shredded or sliced) over the top. Bake 45 minutes.