• Preheat your oven to 375°F (190°C).

Prep Eggplant

• Peel and slice eggplant into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for about 15-20 minutes to draw out the bitter juices. After that, rinse the eggplant slices under cold water and pat them dry with paper towels.

Prep Ingredients in Plates

• Prepare three shallow bowls or plates. In the first bowl or plate, place the flour. In the second bowl, beat the eggs. In the third bowl or plate, mix together the breadcrumbs and grated Parmesan cheese.

Dredge Eggplants in Flour, Eggs and Breadcrumbs

• Dredge each eggplant slice in the flour, dip it into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.

Fry Eggplants

• Heat olive or avocado oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place the fried slices on a paper towel-lined plate to drain excess oil.

Bake Eggplants

• Arrange a layer of fried eggplant slices on a baking tray. Sprinkle with shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese.

  Lightly cover (in a tent like design so the foil does not come in contact with cheese) the baking tray with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

  Remove the foil and bake for an additional 5-10 minutes or until the cheese is golden brown.
• Place a serving of spaghetti on a plate, top with eggplants, and serve.