Slice the eggplant into ¼-inch rounds, sprinkle with salt, rest for 15 minutes, rinse and pat dry.

Set up three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each eggplant slice in flour, dip in egg, and then coat in breadcrumbs.

Preheat oven to 400°F. Arrange breaded eggplant on a parchment-lined baking sheet, brush with olive oil, and bake for 15–20 minutes until golden brown.

In a baking dish, spread ½ cup of marinara sauce, layer baked eggplant, remaining sauce, mozzarella, and Parmesan. Repeat layers, finishing with cheese.

Bake at 375°F for 20–25 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.