Lisa Valastro's Eggplant Parmagina

Dry Ingredients

2 medium to large eggplants, about 1 1/2 pounds each, peeled

2 cups breadcrumbs

6 large eggs

3/4 cup, plus 2 tablespoon finely grated parmagianno-reggiano

1 cup all-purpose flour

2 to 3 cups olive oil, for frying, plus more for greasing the baking dish

12 ounce fresh mozzarella cheese, cut into 12 to 14 1/4-inch thick slices

kosher salt, to taste

Wet Ingredients

3 cups marinara sauce