Add the dry seasonings and parmesan cheese to the breadcrumbs and combine. Set aside.
¾ cup Breadcrumbs, ½ cup Parmesan cheese, 2 teaspoon Garlic powder, 1 teaspoon Dried parsley, 1 ½ teaspoon Kosher salt, 1 ½ teaspoon Black pepper
Lay the eggplant slices on a paper towel-lined sheet tray. Sprinkle the eggplant slices with kosher salt, and let the eggplant sit for 10-15 minutes until beads of moisture are visible on the surface.
2 large Eggplants
Place the salted eggplant slices in a colander, and rinse thoroughly. Pat the rinsed eggplant slices dry with a paper towel to reduce excess water.
Start by dredging the eggplant in all-purpose flour, Shake any excess off.
½ cup All purpose flour
Dip the floured eggplant in the egg, and drip any excess off.
2 large Eggs
Coat the egg-dipped eggplant into the seasoned breadcrumbs mix on both sides, and place on a wire rack.
Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.
Once the oil is hot, place the eggplant slices in the skillet 4 at a time. Cook the eggplant until golden brown and crispy for approximately 3-4 minutes on each side.
Once the eggplant is fried, drain on a wire rack over a sheet tray. Sprinkle the hot breaded eggplant with a small pinch of salt while hot.
Preheat the oven to 400°F.
Spray a 9x9 baking dish with cooking spray. Spread half the marinara sauce on the bottom of the baking dish. Layer the eggplant slices in shingles, so they slightly overlap, in the dish.
Top the eggplant with the remaining marinara sauce and shredded mozzarella cheese.
2 cups Low moisture mozzarella cheese
Bake the eggplant parmesan at 400°F for 10-15 minutes, and broil to brown the cheese.