Preheat the oven to 375°F (190°C). Slice the eggplants and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.

In a mixing bowl, combine breadcrumbs, grated Parmesan, salt, pepper, oregano, and basil. Dip each eggplant slice in beaten egg, then coat with breadcrumb mixture.

Heat oil in a frying pan over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, and a layer of mozzarella cheese. Repeat layers, finishing with cheese on top.

Cover with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.

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