1 . Slice eggplants into 1/4 inch slices then lay them on a baking sheet lined with paper towels and generously season with salt. Let them sit out for about 30 minutes to 1 hour to release bitter juices.
2 . Meanwhile, combine 3/4 cup all purpose flour, 2 tsp salt, and 1/4 tsp black pepper in a small bowl and set it aside.
3 . In another bowl combine 1 cup Italian breadcrumbs and 1 cup Panko breadcrumbs,
4 . In a third bowl combine 2 large eggs, 2 pressed garlic clove, and 2 tbsp milks
5 . Now begin dredging the eggplant in the flour Mixture, then the eggs, then the bread crumbs.
6 . Add 1/4 cup olive oil to a skillet, bring it to medium-high heat and brown both sides of the eggplant slices.
7 . Spread a thin layer of marinara or spaghetti sauce over the bottom of a baking dish. Mine was 9x13
8 . Now place the eggplants in a single layer into the baking dish and add 1 cup of marinara sauce on top. Then add 4 oz freshly sliced mozzarella on top along with 1/4 cup grated Parmesan.
9 . Now add another even layer of the fried eggplants on top and cover them with another cup of marinara, and the remaining 4 oz mozzarella cheese and 1/4 cup grated Parmesan.
10 . Bake the eggplant Parmesan in the oven at 400 degrees Fahrenheit for about 20 minutes. Then top it with some freshly chopped basil and enjoy.