Take your eggplants, wash them well and pat them dry. Now use a sharp knife to cut them into medium thick slices. Place the sliced eggplants on a paper towel lined tray. Sprinkle a teaspoon of salt over the eggplants and set aside for 15 to 30 minutes. This helps draw out the moisture from the eggplants.

You will see so much moisture (water) over the eggplants. Pat them dry completely using more paper towel. Set them aside for a moment.

Now assemble breading station. Take three trays, add plain flour in one tray. Crack open 2 eggs in another tray and whisk well. Add in Italian seasoned breadcrumbs in the last tray.

Now take each eggplant slices. Coat with plain flour on both sides lightly. Dip the eggplant in the beaten egg and coat with breadcrumbs on both sides. Set aside in a tray.

Heat oil for shallow frying on a large pan. Once it gets hot, drop the eggplant one by one and fry for 2 to 3minutes on each side. Once one side is fried, flip over and fry on other side too. Strain the fried eggplants on a paper towel lined tray. Set aside.

Preheat oven to 200 degree C (400 degree F).

Now take a baking tray. Spoon in 1 cup of pasta sauce into the baking tray and spread evenly. Arrange fried eggplant on the baking tray. Top with 1 cup mozzarella cheese, ¼ cup parmesan cheese and ½ cup of pasta sauce over the eggplants. Now place another layer of eggplants on top of the pasta sauce. Top with more 1 cup mozzarella cheese, ½ cup pasta sauce and ¼ cup parmesan.

Drizzle the top with some olive oil and sprinkle dried parsley on top. Now place this into the oven uncovered and bake for 25 to 30 minutes until the top is golden and bubbly.

Remove this from oven and allow to cool for 10 minutes before serving. Enjoy.