Lightly salt both sides of each eggplant slice, then place on a rack to drain for two hours.
Prepare three dredging dishes; flour, eggs, and the bread crumbs and 1/4 C of parmesan cheese.
Dredge each eggplant slice through the flour, then the eggs, then the bread crumb-cheese mixture and place on two greased baking sheets. Drizzle each slice with olive oil, then bake at 425 until nicely browned. Turn the slices and repeat.
Cover the bottom of a 9x13 baking dish with marinara, then place one layer of eggplant in the dish. Cover the eggplant with mozzarella and 1/3 C grated parmesan. Add a second layer of eggplant, mozzarella and parmesan. Cover with marinara and the remaining parmesan.
Bake uncovered at 350 for 35 minutes, then remove and let sit 10 minutes before cutting.