Preheat your oven to 400°F (200°C).

Slice the eggplants into rounds about half an inch thick and sprinkle salt over them. Let sit for about 30 minutes.

Rinse the eggplants thoroughly under cool water to remove excess salt and pat dry with paper towels.

In one bowl, beat the eggs until frothy. In another bowl, mix breadcrumbs and grated Parmesan cheese.

Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture and arrange on a baking sheet.

Spritz the breaded eggplant slices lightly with olive oil.

Bake for 25–30 minutes, flipping halfway through for even browning.

Pour a layer of marinara sauce into a baking dish, add eggplant slices, sprinkle mozzarella, and repeat until ingredients are used.

Return the layered dish to the oven and bake for an additional 20–25 minutes until melted and bubbly.

Allow to cool for a few minutes before serving.