PREPARATION:

1. Cut eggplant into 1/4" rounds. Salt liberally and allow to weep set in colander for one hour. Press eggplant dry between paper or tea towels.
2. Preheat oven to 375°, middle rack. Lightly oil a shallow glass or ceramic 9" x 13" baking dish and cover bottom with a layer of marinara sauce. Combine breadcrumbs with the half cup parmesan in a pie plate. Set up dredging station of flour, beaten eggs, and breadcrumbs.
3. Heat a large skillet medium-high. Pour in enough oil to come 1/4" up the sides. Dredge eggplant in flour, tapping off excess, then egg, dripping excess into plate. Coat in crumbs. Fry in hot oil, adjusting heat accordingly, until golden brown on each side. Set cooked eggplant to drain on paper towel-lined baking sheet. Lightly salt one side of the eggplant.
4. Place an overlapping layer of eggplant in the sauced baking dish. Sprinkle on two tablespoons of parmesan. Ladle over another layer of sauce. Cover with a layer of mozzarella. Repeat layer of eggplant, parmesan, sauce, mozzarella, and finish with two more tablespoons of parmesan.
5. Bake until cheese is hot and bubbling and dish is hot throughout, approximately 20-30 minutes. Let stand 10 minutes before serving.