Prepare the Eggplant:

• Slice the eggplants into 1/4 to 1/2 inch thick rounds. Sprinkle both sides of the eggplant slices with salt and place them in a colander. Let them sit for about 10-15 minutes. This helps draw out any bitterness and moisture from the eggplant.

Rinse and Dry the Eggplant:

• After the eggplant has sweat, rinse the slices under cold water to remove the salt, then pat them dry with paper towels or a clean kitchen towel to remove excess moisture.

Set Up Breading Station:

• In a shallow dish, place the flour. In a second shallow dish, beat the eggs. In a third dish, place the breadcrumbs.
• Dip each eggplant slice into the flour, coating both sides, then into the beaten egg, and finally coat with breadcrumbs, pressing gently to ensure the breadcrumbs stick well.

Fry the Eggplant:

• Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, fry the breaded eggplant slices in batches until golden and crispy on both sides, about 2-3 minutes per side. Transfer the fried eggplant to a plate lined with paper towels to drain any excess oil.

Assemble the Eggplant Parmesan:

• Preheat your oven to 375°F (190°C).
• In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices on top, covering the sauce. Top each layer of eggplant with a little marinara sauce, a sprinkle of Parmesan cheese, and some shredded mozzarella. Repeat the layering until all the eggplant slices are used, finishing with a layer of sauce, mozzarella, and Parmesan on top.

Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to brown and become slightly crispy.

Garnish and Serve:

• Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired. Serve hot with a side of pasta, garlic bread, or a simple green salad.