Layer the eggplant slices in a large colander, sprinkling salt on top of each layer before adding the next layer. When all the slices are layered, place a bowl on top and fill it with water to press the eggplant slices. I usually let it rest in the sink for about an hour, then dump the bowl of water over the eggplant slices to remove the salt. Pat dry.

While the eggplant is pressing, mix the herbs and spices with the flour.

Mix the ricotta with 1 beaten egg, about 1 cup mozzarella, about a tablespoon of parsley, and a little bit of salt and pepper (to taste.)

After eggplant is pressed at patted dry, preheat the oven to 375F. Prepare a baking sheet by adding a layer of canola oil.

Beat egg in bowl.

Bread the eggplant by dragging each slice through the egg, then placing in the flour and covering both sides. Place the breaded slices on the oiled baking sheet.

Bake eggplant for about 20 minutes or until crispy, flipping the slices halfway through. After removing from oven, place slices on paper towel to remove any excess oil.

Add a layer of marinara sauce to the bottom of a baking dish. (I used my favorite Le Creuset of course!)

Add a layer of eggplant slices to the bottom of the baking dish, covering it entirely.

Add the ricotta mixture and spread to cover the eggplant.

Sprinkle with some Parmesan.

Add a layer of marinara sauce.

Add another layer of eggplant to cover the top.

Add more marinara sauce over the top.

Sprinkle the remaining Parmesan and mozzarella over the top.

Cover with foil, place in oven, and bake for about 30 minutes. Remove foil and bake for 5 more minutes to brown the cheese.

Remove from oven and let set for a few minutes before serving. Enjoy!