Eggplant Parmesan - cooking recipe

Ingredients

4 medium eggplant, peeled and sliced in 1/4-inch slices (lengthwise)
2 eggs, scrambled (add a few drops of water)
2 to 4 c. seasoned Italian bread crumbs
marinara sauce
Parmesan cheese
grated or sliced Mozzarella cheese
oil (enough to deep fry eggplant)
salt
garlic powder

Preparation

Layer sliced eggplant in a colander and sprinkle with salt. Add another layer and sprinkle with salt and so on until all of the eggplant slices are in the colander.
This process will allow the eggplant to extract its water.
Leave on a counter for an hour and allow to drain.