Wash and dry the eggplants. Slice into 1/4-inch slices. (You can peel the eggplant, if desired, but I usually leave the skin on.) Lay the slices on a cooling rack. Sprinkle both sides with the salt, then let them sit for about an hour. After the hour, blot any excess salt and liquid off with a paper towel.

Place the flour in a shallow bowl. Place the eggs in a second bowl, and the breadcrumbs in a third bowl.

Working with one slice of eggplant at a time, dip the slice into the flour, then into the egg and finally into the breadcrumbs. Repeat until all of the slices have been coated.

Heat about half of the oil in a large skillet - I like to use cast iron. Once hot, add several slices of eggplant and cook until golden brown. Flip, and cook the second side. Repeat, adding more of the oil as needed, until all of the eggplant slices have been fried.

While you are frying the eggplant, preheat the oven to 375ºF.

Spread a layer of marinara sauce over the bottom of a 9x13-inch baking dish. Top with a single layer of eggplant. Top the eggplant with half of the mozzarella, then half of the parmesan. Add half of the remaining marinara and spread as evenly as possible. Top with another layer of eggplant, and then the remaining mozzarella. Spread the remaining marinara on top, then sprinkle on the remaining parmesan.

Bake until the cheese is melted and the sauce is bubbling, about 25 minutes.

Remove from the oven and let the eggplant parmesan sit for about 10 minutes before slicing and serving.