Cooking Classic Eggplant Parmesan can be a rewarding experience, especially if you follow these step-by-step instructions:

1. Prepare the Eggplant: Slice the eggplants into ½-inch thick rounds. Sprinkle salt on both sides and place them in a colander to drain for about 30 minutes. This helps remove bitterness and excess moisture.

2. Rinse and Dry: After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.

3. Bread the Eggplants: Set up three bowls: one with flour, another with beaten eggs, and the last with breadcrumbs mixed with dried oregano.

4. Coat the Eggplant: Dip each eggplant slice first in flour, then in the beaten eggs, and finally coat with breadcrumbs. Set aside on a baking sheet.

5. Fry the Eggplant: In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes on each side. Remove and place on paper towels to drain excess oil.

6. Preheat the Oven: Preheat your oven to 375°F (190°C).

7. Assemble the Layers: In a large baking dish, spread a thin layer of marinara sauce at the bottom. Place a layer of fried eggplant over it. Add a layer of mozzarella and sprinkle some grated Parmesan. Repeat the layers until all ingredients are used, ending with cheese on top.

8. Bake the Dish: Cover with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 15-20 minutes until the cheese is bubbly and golden.

9. Cool and Serve: Allow the Eggplant Parmesan to cool for about 15 minutes before slicing. This helps the layers set and makes serving easier.