Slice the eggplants into 1/4-inch thick rounds and pat them dry with paper towels to remove excess moisture.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of bread crumbs and grated Parmesan.
Dredge each eggplant slice in the flour, shaking off excess, then dip it into the beaten eggs, allowing any excess to drip off.
Next, coat the slices in the breadcrumb mixture, pressing lightly to ensure the coating sticks evenly.
Lay the breaded slices onto a baking sheet lined with parchment or lightly greased with olive oil.
Repeat the dredging process with the remaining slices, then bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, until golden and crispy.
Remove the crispy eggplant slices from the oven and reduce oven temperature to 375°F (190°C).
Layer half of the baked eggplant slices in a baking dish, drizzle with marinara sauce, then sprinkle with mozzarella cheese.
Add a second layer of eggplant slices on top, then cover with the remaining marinara and cheese.
Bake the assembled dish for another 15-20 minutes until bubbling, golden on top, and cheese is melted.
Remove from oven, let it rest for a few minutes, then serve hot, garnished with fresh basil if desired.
