Slice the eggplant in 1/4" slices. Place a layer in a colander and sprinkle with salt. Place another layer and salt it. Repeat until the slices are all salted. Let sit for 30 minutes or so in your sink. Rinse off and dry.
When you're ready to start cooking the eggplant, heat the oil over medium heat.
In a pie pan or other shallow dish, beat the eggs and water slightly.
Place the flour in another shallow dish and the breadcrumbs in a third. Lightly season the flour with salt and pepper.
When the oil is hot, use a couple of forks to put each eggplant slice in the flour, then the egg and then the breaccrumbs, coating each side. Carefully place in the oil. Cook a few minutes, until browned, then turn and brown the other side. Take the slices out of the pan and drain as much oil as possible, then lay on a layer of paper towels while you finish cooking the rest of the eggplant.
In a 9x9 pan, place a thin layer of tomato sauce, then a layer of eggplant. Lay or sprinkle some mozzarella and Parmesan, then repeat with another layer of eggplant, sauce, and cheese. Repeat as often as desired.