Eggplant parmesan is more a process than a specific recipe. Here's the process...in process.
Because Holland eggplants include very few seeds and don't need to be salted and drained to remove extra moisture, I prefer them over standard American or "globe eggplants" for parmesan. (I used 7 Holland eggplants in this parmesan.) I find eggplant skins bitter, so I skin mine. If you like your eggplant with the skin on, go ahead and leave the skin on. I use a mandolin to make nice, even 1/4"-thick slices of eggplant.
After slicing comes breading. Dip a few slices of eggplant in scrambled egg. Then dredge the egg-coated slices in breadcrumbs. I always use Progresso Italian breadcrumbs because that's what Mumma always uses. (Eggplant parmesan just doesn't taste like eggplant parmesan if you use other breadcrumbs.) Fry the slices, a few at a time, in olive oil.
Drain the fried eggplant on paper towels or brown paper grocery bags. After the eggplant has drained and cooled, you can start assembling. You'll need shredded mozzarella and your favorite jarred marinara sauce. (Rao's is my favorite jarred sauce.) Start with a very light layer of sauce on the bottom of your casserole dish. This will keep the eggplant from sticking and make it easier to serve. Next, add a layer of eggplant, making sure to cover any gaps or openings.
Top your first layer of eggplant with an even layer of sauce. Next, add an even layer of shredded mozzarella. Repeat these steps, building layer upon layer, until you end with a layer of cheese. (Depending on the size of your casserole, you might need two jars of sauce and two bags of cheese.) Pop the casserole in the oven and bake at 350º for about an hour, or until the cheese has melted and browned. Mangia!