Preheat oven to 400F and prepare a baking sheet with parchment paper.
Slice eggplants crosswise into 1/2” – 3/4” slices (use large rounds and reserve smaller pieces for alternative recipe). Place slices on paper towels and salt top layer with 2 tsp salt to “sweat” the eggplant. This helps remove excess water. Let sit for 30 minutes, then wipe off excess salt with paper towels.
Prepare one dish with 2 eggs, beaten. Then prepare another dish with 2 cups panko, 3/4 cup parmesan, chopped thyme, oregano, and parsley.
Dredge the sweated eggplant slices in the egg wash, then transfer to the breadcrumb mixture and thoroughly pack to get a good coating (don’t shake off excess breading). Repeat for all eggplant slices and arrange on baking sheet with parchment paper in one layer. Drizzle with 2 Tbsp olive oil over the top.
Bake breaded eggplant at 400F for 20 minutes until nicely browned.
Meanwhile prepare a 9×13 deep baking dish with 3/4 jar of your favorite marinara. Place the pre-baked eggplant slices on top of the sauce and top with remaining marinara. If using Italian sausages, arrange them in between the eggplant slices and along the edges. Top with fresh mozzarella and remaining 1/4 cup parmesan cheese.
Bake 400F for 30-40 minutes until golden brown and bubbly.
