Slice 2 large eggplants into 1/2-inch rounds
Salt the slices and let sit for 20 to 30 minutes
Pat the eggplant dry
Preheat the oven to 400°F
Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with grated Parmesan, salt, and pepper
Dredge each eggplant slice in flour
Dip each slice in egg
Coat each slice in the breadcrumb-Parmesan mixture
Place the coated slices on a baking sheet
Brush or spray the slices with oil
Bake for 20 to 25 minutes, flipping halfway through
Spread a thin layer of marinara sauce in a baking dish
Add a layer of baked eggplant slices
Top with marinara sauce, shredded mozzarella, and grated Parmesan
Repeat the layers until all ingredients are used
Finish with mozzarella and Parmesan on top
Bake for 20 to 25 minutes until bubbly and golden
Let rest for 10 minutes before serving
Garnish with basil if desired