Making Eggplant Parmesan is straightforward if you follow these clear steps:

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

2. Prepare the Eggplant: Place the sliced eggplant in a colander. Sprinkle salt over each slice to draw out excess moisture and bitterness. Let it sit for 30 minutes.

3. Rinse and Dry: Rinse the salt off the eggplant slices under cold water. Pat them dry with paper towels to remove extra moisture.

4. Set Up the Breading Station: Set out three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs mixed with oregano and basil.

5. Bread the Eggplant: Dip each slice of eggplant into flour, shaking off excess, then into the beaten eggs, and finally into the breadcrumbs. Ensure they are evenly coated.

6. Fry the Eggplant: In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Fry the breaded eggplant slices for 3-4 minutes on each side until golden brown. You might need to do this in batches.

7. Layer the Eggplant: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of fried eggplant over it, then top with more sauce and a layer of mozzarella and Parmesan cheese.

8. Repeat Layers: Continue layering until all ingredients are used, finishing with a layer of cheese on top.

9. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

10. Cool and Serve: Once done, let the dish cool for about 10-15 minutes before slicing. This resting time helps the layers set nicely.