Start by slicing the eggplant into 1/4-inch rounds.

Sprinkle salt over the slices and let them sit for about 30 minutes.

Rinse the salted eggplant under cold water and pat dry with paper towels.

In one shallow bowl, place flour; in another, beat the eggs; and in a third, combine breadcrumbs with dried herbs.

Dip each slice into flour, then egg, and finally coat with breadcrumbs.

Heat olive oil in a skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side.

In a 9x13 inch baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, then sprinkle with mozzarella and Parmesan.

Repeat layers until all ingredients are used, finishing with cheese on top.

Preheat your oven to 375°F (190°C) and bake for 30 minutes.

Let the dish rest for 10 minutes after baking for easier slicing and serving.