Slice the eggplant into 1/4-inch rounds
Sprinkle with salt and let sit for 20 to 30 minutes
Pat the eggplant dry with paper towels
Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan
Dredge each slice in flour, then egg, then breadcrumb mixture
Heat oil in a skillet over medium heat
Fry the eggplant slices until golden brown on both sides
Drain the slices on paper towels
Spread marinara sauce in a baking dish
Add a layer of fried eggplant
Top with more marinara sauce, mozzarella, and Parmesan
Repeat the layers until ingredients are used
Bake at 375°F until bubbly and cheese is melted
Let rest for a few minutes before serving