Preheat the oven to 375°F (190°C).

Slice the eggplants into 1/2 inch thick slices and place them on a paper towel. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture.

Rinse the salt off the eggplant slices and pat them dry with a towel.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.

Dip each eggplant slice first in flour, then in egg wash, and finally in the breadcrumb mixture until well coated.

In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes each side. Drain on paper towels.

In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer half of the fried eggplant slices on top, followed by half of the remaining tomato sauce, and half of the mozzarella cheese.

Repeat the layers with the remaining eggplant, sauce, and mozzarella cheese.

Sprinkle any remaining Parmesan cheese on top.

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

Let the Eggplant Parmesan rest for 10 minutes before slicing. Serve hot with a side of spaghetti, salad, or crusty bread.