Slice the eggplants into 1 cm thick rounds and sprinkle generously with salt. Let sit for 20 minutes to draw out bitterness and excess moisture, then rinse and pat dry with paper towels.
Set up your breading station: place flour in a shallow dish, beaten eggs in another, and seasoned breadcrumbs in a third.
Dredge each eggplant slice in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with seasoned breadcrumbs, pressing lightly to adhere.
Heat olive oil in a skillet over medium heat until shimmering and hot enough to sizzle a breadcrumb.
Fry the breaded eggplant slices in batches, about 3-4 minutes per side, until they turn golden brown and crispy, with a gentle sizzle filling the air.
Drain the fried slices on a paper towel or cooling rack to remove excess oil, then layer them in a baking dish, overlapping slightly.
Spread a generous layer of marinara sauce over the eggplant, then sprinkle with shredded mozzarella cheese evenly across the top.
Repeat layering with remaining eggplant slices, sauce, and cheese, finishing with a final cheese layer on top.
Bake the assembled dish in a preheated oven at 190°C (375°F) for 25-30 minutes until bubbling around the edges and the cheese is golden brown.
Remove from oven and let rest for 10 minutes to allow flavors to meld and the dish to set slightly.
Garnish with chopped fresh basil and serve warm, enjoying the crispy edges and gooey cheese with every bite.
