Season the eggplant slices generously with salt and pepper.

Set up a professional dredging station with three shallow vessels: one for flour, one for the beaten eggs, and one for the panko breadcrumbs.

Dredge each slice first in the flour to create a dry surface, then submerge in the egg wash, and finally press firmly into the panko until entirely encrusted.

Place the coated slices on a wire rack or parchment paper to set the crust for 5 minutes.

Heat approximately one inch of vegetable oil in a heavy 12-inch cast-iron skillet over medium-high heat.

Working in batches to avoid overcrowding the pan, fry the eggplant slices until the crust achieves a deep golden Maillard reaction, about 3 to 4 minutes per side.

Transfer the crispy slices to a platter lined with paper towels to remove excess lipids.

Preheat the oven to 375°F.

Spread a thin layer of marinara sauce across the bottom of a heavy ceramic baking dish.

Arrange the fried eggplant slices in the dish, followed by another layer of marinara.

Distribute the mozzarella slices evenly over the eggplant and finish with a generous application of grated Parmesan.

Bake for 20 minutes until the cheese is molten and the sauce is bubbling at the edges.

Allow the dish to rest for 10 minutes to ensure the cheese and sauce achieve structural stability before slicing and serving.