Slice the eggplants into 1/4-inch thick rounds. Sprinkle generously with salt and let them sit for about 30 minutes. Rinse and pat the slices dry afterwards.

Preheat your oven to 375°F (190°C).

Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat with breadcrumbs.

Heat a generous amount of olive oil in a skillet over medium heat. Fry the breaded eggplant slices until they turn golden brown on both sides, approximately 3-4 minutes per side.

In a baking dish, start layering by spreading a layer of marinara sauce, followed by eggplant, mozzarella, and Parmesan cheese. Repeat until all ingredients are used, finishing with a layer of cheese.

Place the assembled dish in the oven and bake for 30-40 minutes until the cheese is bubbly and golden brown.

Let the dish cool slightly before garnishing with fresh basil. Serve and enjoy your homemade Eggplant Parmesan!