Begin by slicing the eggplants into 1/3-inch rounds. Lay these slices on a paper towel-lined sheet and sprinkle generously with salt. Let them sit for 30–45 minutes, then pat dry to draw out excess moisture.

Preheat your oven to 425°F. While it warms up, line a baking sheet with parchment paper.

Prepare three bowls—one with all-purpose flour, another with beaten eggs, and the last with a mix of panko breadcrumbs, Italian-style breadcrumbs, and 1/3 cup grated Parmesan cheese.

Dredge each eggplant slice in flour, dip in beaten eggs, and coat with the breadcrumb mixture. Press lightly to help the coating adhere.

Position the coated slices on the lined baking sheet and spray the tops lightly with olive oil. Bake for 20 minutes, flip each slice, then bake for another 10–15 minutes until crispy and golden brown.

Reduce oven temperature to 375°F. Layer marinara sauce, baked eggplant slices, mozzarella, and Parmesan in a baking dish, repeating layers until all ingredients are used.

Top the final layer with extra cheese and bake uncovered for 20–25 minutes until bubbly and golden. Rest for 5 minutes before serving.