Slice the eggplants into 1 cm thick rounds and sprinkle generously with salt. Let sit for 15 minutes to draw out excess moisture and bitterness, then rinse and pat dry thoroughly.
Preheat a skillet with 2 tablespoons of olive oil over medium heat until shimmering and fragrant. While heating, prepare your breading stations: place flour in a shallow dish, beaten eggs in another, and mix panko with grated Parmesan in a third.
Dip each eggplant slice into flour, then into the beaten eggs, and finally coat generously with the toasted panko-Parmesan mixture, pressing gently to adhere the breadcrumbs.
Fry the breaded eggplant slices in the hot skillet for about 3-4 minutes per side, until golden brown and crispy, making sure not to overcrowd the pan. Use tongs to flip and remove once done.
Drain the fried slices on a wire rack set over paper towels to absorb excess oil. Repeat with remaining slices, adding more oil to the skillet as needed.
Spread a thin layer of marinara sauce at the bottom of your baking dish. Layer fried eggplant slices over the sauce, then spoon more sauce over each layer. Sprinkle with shredded mozzarella, chopped basil, salt, and pepper.
Repeat the layering process until all ingredients are used, finishing with a generous topping of mozzarella cheese and basil. Cover loosely with foil and bake in a preheated oven at 180°C (350°F) for 25-30 minutes until bubbling and golden on top.
Remove the dish from the oven and let it rest for 10 minutes. This allows the layers to set, making it easier to slice and serve.
Garnish with additional fresh basil or Parmesan, then slice and serve hot, enjoying the melty cheese, smoky eggplant, and rich sauce in every bite.
