Preheat the oven to 425°F. Spray an 8x8-inch baking dish with non-stick cooking spray.

In a small bowl, combine breadcrumbs, 1/4 teaspoon Italian seasoning and red pepper flakes. Set aside.

Brush eggplant rounds with olive oil. Press each into the breadcrumb mixture, turning to coat. Into the prepared baking dish, arrange eggplant in a single layer. Bake in the preheated oven for 15 minutes, or until lightly browned. Remove from oven and set aside. Reduce the oven's tempereature to 375°F.

While the eggplant is baking, prepare the sauce. In a small saucepan over medium high heat, whisk together the tomato paste and water.  Add the remaining 3/4 teaspoon Italian seasoning, brown sugar, salt, and pepper.  Simmer 10 minutes.

Over each eggplant round, spoon an equal amount of sauce. Sprinkle with mozzarella and parmesan cheeses.

Return to the reduced temperature oven to continue baking for an additional 15 minutes, until mozzarella cheese is melted then serve hot.