Eggplant Parmesan:
You will need
2- Medium Eggplant
1/2 cup breadcrumbs
1/2 cup flour
1/2 cup of Italian Parsley chopped fine(save some for presentation1/8 cup)
1/2 cup Grated parmesan
2 cloves of garlic finely chopped
2 pinches of salt
4 eggs 

First cut your eggplant in thin slices, lay them out on a cookie sheet and sprinkle with kosher salt on top.  This helps to get rid of the bitterness in the eggplant, let them sit for 20 to 30 min or whenever beads of sweat appear on the eggplant.  Wash them with water and pat dry. 

Start boiling water for your pasta and start cooking your Marina Sauce.  I know everyone has their own take on Marina sauce but I like to add some wine that I'm serving to add to the flavor of my sauce.  I also add whatever I have in my kitchen at the moment but staples are always: garlic, fresh tomatoes, fresh basil, rosemary and onions.  My favorite and key ingerident is pepper flakes with a sprinkle of brown sugar it creates a nice balance of sweet and hot. 

Mix your dry ingredients together breadcrumbs, flour, salt, parmesan, Italian parsley and garlic.  Beat your eggs until you get a creamy yellow color. Coat your pan with oil and start to make your eggplant. Coat with egg first than coat with dry ingredients.  Fry until golden brown and until you've used all your eggplant. 

Serve with Marina and any type of pasta, sprinkle parmesan and parsley on top.