Preheat oven to 400 degrees. Slice the top and bottom off the eggplant and slice the remainder of the eggplant into six evenly thick slices. Line a baking sheet with a clean dish towel or paper towels. Place the eggplant on the baking sheet and use the kosher salt to salt both sides of the eggplant slices. Place another clean dish towel or paper towels over the top of the eggplant and place another baking sheet on top of that. Use a heavy pan or pot to weigh down the top and help draw out the moisture of the eggplant. Leave for 20 minutes.
Pour 1 cup of marinara sauce in the bottom of a 9 x 13 baking pan or casserole dish and spread to cover the bottom. Set aside.
Prepare the dredge. Place three separate bowls or shallow plates near where you are frying. In the first bowl, add the flour; second bowl, add the beaten eggs; and third bowl, add the breadcrumbs. Heat the oil in a large skillet over medium high heat.
When the eggplant is ready, dip the individual slices in the flour, then egg, then breadcrumb mixture. Carefully place in hot oil and fry for 2-3 minutes per side, or until golden brown. Place in the casserole dish and repeat with remaining slices of eggplant.
Top each eggplant with equal amounts of remaining marinara, parmesan, and mozzarella. Bake for 20 minutes, until cheese is melted and sauce is bubbly.
Easy Eggplant Parmesan is great served by itself or with pasta and salad.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com