Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let them sit in a colander for about 30 minutes to draw out moisture.

Rinse the eggplant slices and pat them dry with paper towels.

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each eggplant slice in flour, dip in egg, and 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.

Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.

Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, and then sprinkle with mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.

Cover the baking 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 it cool for a few minutes before serving.