-2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
-Kosher salt, as needed, plus 1 tablespoon
-5 cups fresh breadcrumbs
-1 tablespoon dried oregano
-1 tablespoon dried thyme
-Freshly ground black pepper
-Vegetable oil for frying
-All-purpose flour for dredging
-6 large eggs, beaten
-2 tablespoons milk
-Olive oil, as needed
-2 jars marinara sauce-2/3 cup grated Parmesan, divided
-1 pound fresh mozzarella, thinly sliced
1. Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
3. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the flour in a medium lipped plate or bowl.
5. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)....I didn't actually check the temp of the oil, I just set it over Med-High heat for a few minutes and it turned out fine.
6. Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
7. Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.