Lay out sliced eggplant and sprinkle generously with salt, then let sit for 10 minutes to draw out moisture. Pat dry with paper towels, then brush both sides with olive oil.
Place the breadcrumbs in a shallow dish and season with smoked paprika, red pepper flakes, salt, and pepper for flavor. Dredge each eggplant slice in the seasoned breadcrumbs, pressing gently to adhere.
Heat a frying pan over medium heat and add a tablespoon of olive oil. Fry the breaded eggplant slices in batches for about 3-4 minutes per side, until they're golden brown and crispy. Transfer to a paper-towel-lined plate to drain excess oil.
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a baking dish.
Layer the fried eggplant slices over the sauce, then spoon more marinara over the top. Sprinkle with shredded mozzarella and grated Parmesan cheese, then repeat the layering until all ingredients are used, finishing with a cheese layer on top.
Drizzle a little balsamic vinegar on the top layer for a tangy boost, then cover the dish with foil.
Bake in the preheated oven for 25-30 minutes until bubbling around the edges and cheese is melted and golden. Remove the foil for the last 5 minutes to bronzed the cheese tops.
Let the eggplant Parmesan rest for 5 minutes out of the oven, then garnish with additional Parmesan if desired and serve hot.
