Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
Place the eggplants on a clean kitchen towel or paper towels and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.
Set up a coating station with beaten eggs in one shallow bowl, and in another bowl, mix breadcrumbs with Parmesan cheese, salt, and pepper.
Dip each eggplant slice into the beaten eggs, letting excess drip off, then coat thoroughly in the breadcrumb mixture, pressing lightly to adhere.
Arrange the breaded eggplant slices on the prepared baking sheet in a single layer, leaving space between each piece.
Bake the eggplant slices for about 20 minutes, flipping halfway through, until they are golden brown and crispy around the edges.
Once baked, remove the eggplant from the oven and lower the oven temperature to 375°F (190°C).
Spread a thin layer of marinara sauce in the bottom of a baking dish, then layer baked eggplant slices over the sauce.
Spread more marinara sauce over the eggplant layer, then sprinkle with shredded mozzarella cheese.
Repeat the layering process — eggplant, sauce, cheese — until all ingredients are used, finishing with a generous layer of cheese on top.
Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown, and the edges are crispy.
Remove from the oven and let rest for 5 minutes before serving. Serve hot, garnished with fresh herbs if desired.
