02Slice eggplant and zucchini into thin rounds, using a mandoline if needed, for consistency.
03Beat eggs in milk in a shallow bowl. Place breadcrumbs in another shallow bowl.
04In a large sauté pan over medium-high heat, add 2 tablespoons oil. Dip eggplant and zucchini slices in the egg mixture, then the breadcrumbs. In batches, fry the eggplant and zucchini in the oil about 3-4 minutes per side, until golden brown. Add remaining oil throughout the frying process, as needed.
05Coat the bottom of a large oven-safe baking dish with marinara sauce. Add a layer of eggplant. Top with more sauce, ricotta cheese, mozzarella cheese. Add a layer of zucchini, then more sauce, ricotta, and mozzarella cheese. Continue the process until all the ingredients have been used.