Pour the tomato sauce in a small pot and warm over low heat. Combine the breadcrumbs, cheese, oregano, sage, paprika, salt and pepper in a sided dish. Dredge the eggplant in the flour, shaking off the excess. Dip in the egg mixture, ensuring each slice is thoroughly coated. Now coat the eggplant in the breadcrumb mixture, pressing it on to help it adhere. Heat the oil in a large skillet set over medium heat. Cook the slices for 3 to 4 minutes per side, or until golden brown and tender. Spoon the warmed sauce on to a platter, arrange the eggplant slices on top and serve.