Sprinkle 1 tablespoon of salt on both sides of the eggplant slices and place them in a colander. Let them sit for 10-15 minutes to release excess moisture.

After 10-15 minutes, pat the eggplant slices dry with paper towels.

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

Dredge each eggplant slice first in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs.

Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom.

Fry the breaded eggplant slices in batches, adding more olive oil as needed in between batches. Fry until golden brown and crispy, about 2-3 minutes per side. Place the fried eggplant on a paper towel-lined plate to drain excess oil.

Preheat your oven to 375°F (190°C).

Spread a thin layer of marinara sauce at the bottom of a baking dish.

Arrange a layer of fried eggplant slices on top of the sauce.

Cover the eggplant with more marinara sauce, then add a small handful of shredded mozzarella on top of each piece of eggplant.

Sprinkle a portion of grated Parmesan over the top.

Repeat these layers until all ingredients are used, finishing with a layer of marinara sauce and top with slices of fresh mozzarella cheese.

Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.

Allow the Eggplant Parmesan to cool slightly before serving.

Garnish with fresh basil leaves or chopped fresh parsley, serve warm and enjoy!