Prepare the Eggplant:

Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds. Lay the slices on paper towels and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess moisture. Afterward, blot them dry with more paper towels.

Bread the Eggplant:

In one shallow bowl, whisk the eggs. In another bowl, mix the breadcrumbs, Parmesan cheese, and Italian herbs. Dip each eggplant slice into the egg mixture, then coat it in the breadcrumb mixture, pressing lightly to ensure it sticks.

Fry the Eggplant:

In a large skillet, heat about 1/4 inch of olive oil over medium heat. Fry the eggplant slices in batches, cooking for 2-3 minutes on each side or until golden brown and crispy. Transfer the fried slices to a paper towel-lined plate to drain excess oil.

Assemble the Eggplant Parmesan:

In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Place a layer of eggplant slices over the sauce, followed by a spoonful of marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers, ending with a generous amount of mozzarella cheese on top.

Bake the Dish:

Bake the assembled Eggplant Parmesan in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.

Garnish and Serve:

Remove from the oven and let it cool slightly. Garnish with fresh basil or parsley before serving.