Slice eggplants into 1/4-inch rounds
Sprinkle with salt and let sit for 30 minutes
Pat dry with paper towels
Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with grated Parmesan
Dredge each eggplant slice in flour
Dip in beaten eggs
Coat with breadcrumb mixture
Heat oil in a skillet over medium heat
Fry eggplant slices until golden brown on both sides
Drain on paper towels
Preheat oven to 375°F
Spread a thin layer of marinara sauce in a baking dish
Add a layer of fried eggplant slices
Top with marinara sauce, mozzarella, and Parmesan
Repeat layers until ingredients are used
Finish with sauce and a generous layer of cheese
Bake for 25 to 30 minutes until bubbly and golden
Let rest for 10 minutes before serving
Garnish with basil if desired