Step 1: Slice the eggplants into 1/2-inch thick rounds and lay them on paper towels. Sprinkle generously with salt and let sit for 30-45 minutes to draw out moisture.
Step 2: Rinse the salt off the eggplant slices and pat them thoroughly dry with fresh paper towels.
Step 3: Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko and 1/2 cup of Parmesan cheese.
Step 4: Coat each eggplant slice in flour, then egg, and finally the Panko mixture, pressing firmly to adhere.
Step 5: Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the eggplant slices in batches for 2-3 minutes per side until golden brown and crispy.
Step 6: Preheat your oven to 375°F (190°C).
Step 7: Spread 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of fried eggplant slices on top.
Step 8: Top with more sauce, a sprinkle of mozzarella, and some fresh basil. Repeat the layers until all eggplant is used, finishing with a generous layer of mozzarella and the remaining Parmesan.
Step 9: Bake for 25-30 minutes until the cheese is bubbly and starting to brown on top.
Step 10: Let the dish rest for 10 minutes before slicing and serving to allow the layers to set.