Begin by slicing the eggplants into ¼-inch rounds and sprinkling them generously with salt. Let them sit for about 30 minutes; this process will draw out excess moisture, ensuring a firmer texture. After 30 minutes, rinse the eggplant slices under cool water and pat them dry with paper towels.

Create a breading station by placing three shallow bowls in a row: one for all-purpose flour, another for the beaten eggs, and the third for breadcrumbs. Take each eggplant slice and first dip it in flour, shaking off the excess, then coat it in the beaten eggs. Finally, press the slice into the breadcrumbs, ensuring it is fully covered.

In a large skillet, heat about ¼ inch of olive oil over medium heat until shimmering. Carefully add the breaded eggplant slices in batches, frying each side for approximately 3-4 minutes or until golden brown. Once cooked, transfer slices to a paper towel-lined plate to drain excess oil.

While the eggplants are frying, preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of marinara sauce to coat the bottom. Layer on the fried eggplant slices, followed by generous portions of shredded mozzarella and grated parmesan. Repeat these layers until all ingredients are used, finishing with a layer of cheese on top.

Cover the assembled dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, allowing the flavors to meld. After this time, carefully remove the foil and continue baking for an additional 15-20 minutes until the top is bubbly and golden brown.

Once baked, remove the dish from the oven and let it cool for about 5 minutes. This allows the layers to set, making slicing easier. Garnish with fresh basil, if desired, before cutting into squares. Serve warm and enjoy every cheesy, comforting bite.