Cut a large eggplant into 1/2" thick slices. Salt BOTH sides of each slice. Put the salted slices in a large colander in the sink, or over a bowl. Let the eggplant sit and "drain" or "sweat out" the liquid for 45 minutes. Once done draining, lightly brush off excess salt.
Preheat oven to 375°F. Place two (shallow) plates on kitchen counter. Spread Italian breadcrumbs on one plate. Place eggs and milk on the other plate. Lightly whisk eggs and milk together. Dip each eggplant slice (one at a time) into egg/milk mixture, covering both sides. Let excess liquid drip back onto plate. Dip eggplant into breadcrumbs until both sides are covered, letting excess drop back onto plate. Continue this step until all eggplant slices are breaded. Place breaded eggplant onto a paper towel covered 9x13 baking sheet in a single layer.
Put 1 Tablespoon oil into a large skillet. Heat the skillet on medium high heat until hot, but not smoking. Once skillet and oil are hot, add a few slices of eggplant at a time to the skillet. Cook eggplant on both sides, until lightly browned. Once browned, transfer them from the skillet to a paper towel lined baking sheet. Repeat this step for all slices, adding one Tablespoon oil for each group of eggplant slices that are browned.
Spread 1 cup of marinara sauce on bottom of casserole dish. The first layer is eggplant slices (I used a 2.5 quart casserole dish, and was able to get about 4 eggplant slices per layer). Onto that layer, add a little marinara sauce to the top of each piece (approx. 1/4 cup). Top the sauce with a layer of shredded mozzarella and parmesan cheeses. Repeat this process for two more layers (or until you run out of eggplant). Make sure to reserve some of the parmesan and mozzarella cheeses to top the dish off with, before baking.
Bake, uncovered, for 20-25 minutes at 375°F. When done, the cheese on top should be melted, golden brown and bubbly! Note: If you want the cheese to be more golden brown in color, you can always put it under the oven broiler for a couple minutes, if desired. Remember to keep a close eye on it, if you do this step! Remove eggplant parmesan from oven, and let it sit for a couple minutes (to let the cheese solidify a bit). The only thing left to do is slice up a piece, and serve it hot! Enjoy!
Note that 45 minutes of the prep time listed is INACTIVE time (while zucchini drains).
You can also garnish the finished eggplant parmesan with chopped, fresh basil, if desired.
Eggplant Parmesan https://www.thegratefulgirlcooks.com/eggplant-parmesan/