Prep the eggplants: Generously salt the eggplant rounds on both sides. Let them sit on sheets of paper towel for 1 to 2 hours to draw out the moisture. Press the rounds dry with paper towel.
Ready the oven: Preheat your oven to 425°F. Brush two sheet pans with 1 tablespoon of olive oil in each.
Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, the eggs to the second, and in the last, combine the breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese. Season each bowl with salt and pepper, mixing well.
Dredge the eggplant: Take an eggplant round and dredge it in the flour, then dip it in the beaten eggs, and finally coat with the breadcrumb mixture. Place the round on one of the prepared baking sheets and repeat with the remaining rounds. Drizzle the remaining olive oil over the rounds.
Bake the eggplant rounds: Bake the rounds for 15 to 20 minutes or until golden brown. Reduce the heat in the oven to 375°F after taking the eggplant rounds out.
Assemble: Spread 1 cup of marinara sauce over the bottom of a 9×13" baking dish. Lay half of the baked eggplant rounds in a single layer over the sauce, then top with 1½ cups of marinara sauce, followed by 1 cup of mozzarella and ½ cup of parmesan. Layer the remaining eggplant, sauce, and cheeses in the baking dish.
Bake: Bake for 20 to 25 minutes, or until the cheese is bubbly and browned.
Garnish and serve: Garnish with fresh parsley. Allow the casserole to rest for 20 minutes at room temperature before serving.
