Recipe(tried): MeMe/Eggplant Parmigiana

Hi MeMe, here's my family's recipe from a page in the cookbook I'm writing. Enjoy and let me know what you think!
Eggplant Parmigiana
Melanzana Parmigiana Me-lan-zan'-a Par-me-ge-a'-na
Serves 10-12

I can't write a cookbook without including Eggplant Parmigiana; it practically runs in my veins. The reason being is that when my mother was expectant with me in the '60s, all she wanted to eat was eggplant parmigiana. The family would joke that I was going to be born a baby eggplant!
Growing up, a familiar sight on my mother's kitchen table was a pile of raw eggplant slices weighted down by a cutting board and topped by her steam iron. This always meant we were having eggplant parmigiana for dinner. I'd always sneak into the kitchen while she was frying the eggplant and steal a few slices before she placed them in the casserole with sauce and cheese.

2 large purple,eggplants
salt as needed - for salting the eggplant
3 cups very fine breadcrumbs
1 teaspoon salt
teaspoon black pepper
cup fresh, flat leaved parsley, chopped - or 2 T. dried
1 cup all purpose, white flour
6 eggs, beaten
4-5 cups marinara sauce
4 cups mozzarella cheese, grated
cups freshly grated Parmesan or Pecorino Romano cheese

olive oil, as needed - for frying

1 cutting board
a heavy weight (my mom's steam iron!) like a book
3 shallow bowls
1 large skillet
1 deep casserole or baking pan approx. 9" x 13"

Peel the eggplant and slice it either lengthwise or crosswise 1/8" thick.
Salt the slices and layer them between paper towels. Place a cutting board on top of the pile to weigh it down (and top it with a heavy weight such as a steam iron) and let it sit for 1 hour or more. This squeezes out the acidic, bitter juices in the eggplant plus it will absorb less oil during frying. Rinse slices under cold water and pat dry before using.
Season the breadcrumbs with salt, pepper and parsley.
Place flour, beaten egg and breadcrumbs in three shallow bowls.
Coat both sides of the slices first in the flour, then the egg, then the breadcrumbs. Following this order will make the breadcrumbs stick to the eggplant best. Use one hand for the flour and bread crumbs, the other hand for the egg.
In a large skillet, heat 3-4 tablespoons (or enough to coat the bottom of the skillet) of olive oil over medium heat until it becomes fragrant. Add more oil to the skillet after each batch of eggplant slices, being sure to allow it to heat up. 30 seconds should be sufficient once the pan is hot from the first batch.
Fry the eggplant slices in batches, without crowding the pan, until golden brown, about 1 minute per side. Remove them to paper towels to drain.
Preheat oven to 350.
Spread a thick layer of marinara sauce on the bottom of the casserole.
Place a layer of eggplant on top of the sauce and cover the slices with more sauce. Sprinkle with grated cheese and then with a layer of mozzarella cheese. Begin the next layer starting with the eggplant and continue making layers this way. End with tomato sauce and grated mozzarella cheese on the top.
Bake uncovered for 30-40 minutes or until the cheese begins to brown and bubble and the eggplant is tender.
Remove casserole from the oven and allow it to set for about 15 minutes before serving. Otherwise, it will be very runny and difficult to serve.
To serve, cut the eggplant into squares as you serve it, giving each person a multi-layered piece of the casserole.