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2 medium eggplants (about 2 pounds total)
Kosher salt & freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped flat-leaf (Italian) parsley, plus more for garnish
2 eggs
1Â 1/4 cup fine, dry, unflavored bread crumbs, divided
1Â 1/2 tbsp flour
3 ounces bocconcini or 1-inch cubes of fresh mozzarella (about 1Â 1/2 cups)
Canola or vegetable oil
1/2 cup plain Greek yogurt
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