Step 1: Prepare the Eggplant

• Preheat your oven to 375°F (190°C).
• Slice the eggplants into 1/4-inch thick rounds.
• Lay the slices on a baking sheet and sprinkle with salt.
• Let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.

Step 2: Bread the Eggplant

• Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup of Parmesan cheese.
• Dredge each eggplant slice in flour, then dip in egg, and coat with breadcrumb mixture. Ensure each slice is well-coated.

Step 3: Cook the Eggplant

• Heat olive oil in a large skillet over medium heat.
• Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side.
• Transfer to a paper towel-lined plate to drain any excess oil.
• Alternatively, for a lighter version, arrange the breaded eggplant slices on a baking sheet and bake in the preheated oven for 20 minutes, flipping halfway through.

Step 4: Assemble and Bake

• Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Layer half of the eggplant slices over the sauce.
• Top with 1 cup of marinara sauce, then sprinkle with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.
• Repeat with the remaining eggplant slices, marinara sauce, mozzarella, and Parmesan cheese.
• Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.