Slice eggplant into approximately 1/4 inch slices, discarding the ends. You can leave the peel on or discard it, it's your choice.

Sweat the eggplant slices in a colander by generously salting both sides of each eggplant slice and letting the liquid it releases drain into a bowl. This takes approximately 30 minutes. Rinse excess liquid and salt off of each slice and pat dry.

In a bowl place approximately 1/2 cup to 1 cup of flour, set aside. In another bowl whisk three eggs, set aside. In a third bowl mix the bread crumbs, panko, Italian Seasoning, parsley, salt and pepper. These three bowls will be used to bread the eggplant slices.

Heat vegetable oil to a medium high temperature. It is ready when oil shimmers.

Dredge each slice of eggplant in flour, then dip in the egg wash and finally coat with the breading mixture.

Fry breaded eggplant in hot oil for approximately 2 to 5 minutes on first side. I watch for the edges of the breading to start turning a golden brown before flipping it to the other side and frying it for roughly as long as you did the first side.

Remove fried eggplant from oil and set in a colander or on a baking cooling rack to cool and drip off excess oil. Do not place on a paper towel. The eggplant will lose it's crispness and become soggy.

Preheat oven to 350 degrees.

Once eggplant has cooled it's time to assemble the eggplant parmesan bake. Spread a small amount of sauce on the bottom of an 8x8 inch casserole dish. Layer the eggplant on top, overlapping it, then top with more sauce and 4 to 8 oz of shredded mozzarella cheese. Finally sprinkle approximately 1/4 cup parmesan cheese.

Bake for 15 minutes or until cheese is melted and slightly browned.

Serve and enjoy!