Slice the eggplant very thinly, about 1/4 inch thick. Spread eggplant slices onto a large cookie sheet, not overlapping. Salt eggplant and let sit until moisture comes out of the eggplant. Rinse the eggplant with water and dry with a paper towel to remove the bitter moisture and the salt. Place the flour into a shallow dish. Place the eggs into a shallow dish and whisk with a fork until combined. Dip the dried eggplant slices into the flour. Dredge the floured eggplant into a bowl with the beaten eggs. Combine the parmesan cheese and the breadcrumbs together and place in another shallow dish. Dip the floured/egg covered slices of eggplant into the breadcrumbs. Drizzle the olive oil onto the bottom of a large cookie sheet and spread the breaded eggplant slices out flat. Bake at 400 degrees until the eggplant is tender and golden brown. When they are tender, put the slices in a 9x13 pan (overlapping slightly) in three rows (side, middle, side). Pour marinara sauce down the center of each row of eggplant slices. Sprinkle with a generous portion of mozzarella cheese. Bake at 425 uncovered until cheese is melted. Garnish with parsley.