Wash and slice the eggplants into 1/2-inch thick rounds. Lay the slices on a large baking sheet and sprinkle both sides with 1 1/2 teaspoons of salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the slices under cold water and pat dry with paper towels.

In three shallow dishes, place the flour in one, beat the eggs and milk in another, and in the last one, combine the panko, grated parmesan cheese, black pepper, and Italian seasoning. Mix well to ensure the seasoning is evenly distributed.

To bread the eggplant, dredge each slice in the flour, shaking off any excess. Dip the floured slices into the egg mixture, ensuring they are well coated. Finally, press the slices in the breadcrumb mixture, coating both sides. Repeat with all the eggplant slices.

In a large 12-inch skillet, heat about ½-inch of vegetable oil over medium to medium-high heat, until it reaches about 350°F (177°C).

Fry the eggplant in batches, ensuring not to overcrowd the pan. Cook each slice for about 2-3 minutes per side, until golden brown and crispy.

Use a slotted spoon to remove the eggplant and transfer to a paper-towel lined plate to drain excess oil. Season immediately with more salt, if desired.

Arrange the fried eggplant slices on a serving platter and sprinkle with chopped fresh parsley and additional grated parmesan cheese, serve with warmed marinara sauce for dipping. Enjoy!