Lay the sliced eggplant on a baking sheet, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels to remove moisture and bitterness.
Set up your breading station: place beaten eggs in one bowl, and in a separate dish, mix panko breadcrumbs with grated Parmesan cheese.
Dip each eggplant slice into the beaten eggs, ensuring it’s fully coated, then press into the breadcrumb mixture, pressing gently to adhere. Place coated slices on a wire rack to set.
Heat oil in a skillet over medium heat until shimmering and crackling softly, around 180°C (350°F). Carefully add the breaded eggplant slices in batches, frying for 2-3 minutes per side until golden brown and crispy. Transfer fried slices to paper towels to drain excess oil.
Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer fried eggplant slices over the sauce, then spoon more sauce on top of each layer. Sprinkle shredded mozzarella cheese evenly over the top layer.
Repeat the layering process—eggplant, sauce, cheese—until all ingredients are used, finishing with a generous layer of cheese on top. Cover loosely with foil.
Bake in a preheated oven at 190°C (375°F) for 25-30 minutes, until bubbling and cheese is golden. Remove the foil during the last 5 minutes to crisp the cheese on top.
Let the dish rest for 10 minutes to allow the layers to set, making it easier to slice and serve without slipping apart.
Garnish with chopped fresh basil, if desired, and serve hot, enjoying the crispy edges, melty cheese, and tender eggplant slices.
