Begin by slicing the eggplants into 1/4-inch rounds and lightly salting them. Let sit for 15 minutes to draw out excess moisture and bitterness, then pat dry.
Set up your dredging station: place flour seasoned with salt and pepper in one shallow bowl, beaten eggs in another, and a mixture of bread crumbs with Parmesan cheese in a third.
Dredge each eggplant slice first in the flour, tapping off excess, then dip into the beaten eggs, allowing any excess to drip off, and finally coat thoroughly in the breadcrumb mixture.
Heat vegetable oil in a large frying pan over medium heat until shimmering. Carefully add the breaded eggplant slices and fry until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper-towel-lined plate to drain excess oil.
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom.
Layer fried eggplant slices over the sauce, then spoon more marinara on top, followed by a generous sprinkle of mozzarella cheese. Repeat layers until all ingredients are used, finishing with a cheese-topped layer.
Place the assembled dish in the oven and bake uncovered for about 25-30 minutes, until bubbling around the edges and the top cheese is melted and golden.
Remove from the oven and let rest for 5 minutes to set. Slice into portions that reveal the layers of crispy eggplant, gooey cheese, and rich tomato sauce.
Serve warm, ideally with a sprig of basil or a side of crusty bread for a complete, hearty meal.
