Eggplant Parmesan

This is the first time I have ever made this recipe.  I still have some things to tweak but for my first attempt it was good.  The thing I need to work on with this recipe is getting the coated eggplants to brown in the oven so I do not have to fry them.  If you have any suggestions please let me know. 

Ingredients

2 medium eggplants
2 tbs Kosher Salt

1 cup Panko

1 cup Italian bread crumbs
2 eggs
4 cups shreeded mozzarella
1 cup shreeded parmesan

Marinara Sauce (see meat lasagna recipe and make the sauce minus the meat)


Cut the eggplant in 1/2 thick circles and salt them on both sides.  Lay eggplant on single layer of paper towels and cover with an additional paper towel for about 2 hours (more if you have time). 
After the eggplants have sat for a while pat down with an additional paper towel so it takes most of the moisture out and removes some of the salt. 

Preheat oven to 375
Whisk the eggs in a large bowl and place the panko and breadcrumbs on a plate.  Coat eggplant with egg and then drench in panko/breadcrumbs.  Place on cookie sheet and bake about 15 min and then turn and bake 15 more min.  At this point I ended up frying the eggplant for less than a minute on each side to get it crispy. 

Preheat oven to 400
In a 9x13 pan put a layer of marinara sauce and layer eggplant, mozzarella cheese, and parmesan cheese.  You should have 2 layers of eggplant. Bake for 20 minutes or until cheese on top is melted and begins to brown.