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Prepare the Eggplant: Lay the eggplant slices on a sheet tray lined with paper towels. Sprinkle both sides of the eggplant with salt to draw out moisture. Let sit for about 30 minutes. Pat the eggplant dry with paper towels to remove excess moisture.
Roast the Eggplant: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the eggplant slices on the prepared baking sheet in a single layer. Drizzle with a little olive oil if desired. Bake for 20 minutes, flipping halfway through, until the eggplant is lightly browned and tender.
Assemble the Parmesan: In a 9x13 inch baking dish, spread about ½ cup of marinara sauce on the bottom. Arrange half of the roasted eggplant slices over the sauce. Sprinkle with half of the mozzarella and half of the Parmesan cheese. Repeat the layers: marinara sauce, eggplant, mozzarella, and Parmesan. For the final layer, use the remaining eggplant, marinara sauce, and top with the remaining mozzarella and Parmesan cheese.
Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is melted and bubbly, about 10-15 minutes more.
Serve: Let it cool for a few minutes before serving. Sprinkle with Italian seasoning if desired.