Combine eggs and milk in a shallow bowl or pan. Set aside.
Combine Parmesan cheese and breadcrumbs in a shallow dish or pan.
Dredge tomato slices in baking mix; dip in egg mixture, and dredge in breadcrumb mixture, reserving remaining breadcrumb mixture.
Fry tomatoes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden. Drain on a wire rack over paper towels. Sprinkle hot tomatoes evenly with salt and pepper to taste.
Place half of tomatoes in a single layer in a lightly greased 13- x 9-inch baking dish; spoon 1 1/2 cups Basic Tomato Sauce over fried green tomatoes, and sprinkle evenly with shredded mozzarella cheese.
Layer remaining fried tomatoes evenly over cheese. Spoon remaining sauce around tomatoes, being careful not to pour sauce on tops of tomatoes. Sprinkle reserved breadcrumb mixture over casserole.
Bake at 350° for 40 minutes. Let stand 10 minutes before serving.