Slice eggplants into 1/4-inch rounds
Salt the slices and let them sit for 20 to 30 minutes
Pat the eggplant dry
Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan, salt, and pepper
Dredge each eggplant slice in flour
Dip in egg
Coat with breadcrumb mixture
Fry or bake the breaded slices until golden brown
Spread marinara sauce in a baking dish
Layer sauce, eggplant, mozzarella, and Parmesan
Repeat layers as needed
Bake at 375°F until bubbly and heated through
Let rest a few minutes before serving
Garnish with basil if desired