Slice the eggplants into ¼ inch rounds and sprinkle with salt. Let them sit in a colander for about 30 minutes to draw out moisture.

Preheat the oven to 375°F (190°C). Rinse the eggplant slices and pat them dry. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.

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

In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, a sprinkle of mozzarella cheese, and some chopped basil. Repeat the layers until all ingredients are used, finishing with mozzarella on top.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the dish cool for a few minutes before slicing. Serve warm, garnished with additional basil if desired.