Preheat the oven to 375°F (190°C). Slice the eggplants and sprinkle with salt. Let sit for 30 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with paper towels.

Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.

Dip each eggplant slice in flour, then in egg, and finally coat with breadcrumbs.

Heat olive oil in a frying pan over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side.

Drain on paper towels to remove excess oil.

In a baking dish, spread a layer of marinara sauce. Add a layer of fried eggplant, followed by mozzarella and parmesan cheese. Repeat layers, finishing with cheese on top.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Let cool for 10 minutes before serving.