Making Classic Eggplant Parmesan is a rewarding endeavor. Follow these steps to achieve the perfect dish:

1. Prepare the Eggplant: Slice the eggplants into 1/4-inch rounds. Sprinkle both sides with salt and let them sit in a colander for about 30 minutes to draw out moisture and bitterness.

2. Rinse and Dry: After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry using paper towels.

3. Set Up Breading Station: In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, spread the breadcrumbs season with black pepper.

4. Bread the Eggplant: Dip each eggplant slice into flour, coating it lightly. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it with breadcrumbs, pressing gently to adhere.

5. Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry eggplant slices in batches until they are golden brown on both sides. Drain on paper towels to remove excess oil.

6. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half the fried eggplant, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat with another layer of marinara sauce, eggplant, and cheeses. Finish with a final layer of marinara and a sprinkle of cheese on top.

7. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

8. Cool and Serve: Allow the dish to cool for 15-20 minutes before slicing. This will help the layers hold together when serving.