Slice the eggplants into 1/4-inch thick rounds, aiming for even slices. Lightly salt them on both sides and let sit for 20 minutes to draw out excess moisture and bitterness; then pat dry with paper towels.
Set up your breading station: place flour in a shallow dish, beaten eggs in another, and toasted panko breadcrumbs in a third. Dredge each eggplant slice first in flour, then dip into the egg wash, and finally coat evenly with breadcrumbs, pressing gently to adhere.
Heat about 1/4 inch of olive oil in a large frying pan over medium heat until shimmering and fragrant. Carefully fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown and crispy. Transfer to paper towels to drain excess oil.
Preheat your oven to 200°C (400°F). Spread a thin layer of marinara sauce on the bottom of your baking dish. Layer fried eggplant slices over the sauce, overlapping slightly.
Spread more marinara sauce over the layered eggplant, then sprinkle generously with shredded mozzarella and grated Parmesan cheese. Repeat layering until all ingredients are used, finishing with a cheese topping.
Bake in the preheated oven for 20-25 minutes, until bubbling and the cheese is golden and melted. The edges should be crispy, and the sauce thickened.
Remove from the oven and let rest for 5-10 minutes to allow the layers to set. Garnish with fresh basil leaves for a burst of aroma and color.
Slice and serve hot, enjoying the crispy edges, gooey cheese, and tender eggplant in every bite.
