Slice the eggplants into 1/4-inch thick rounds and generously sprinkle with salt. Let them sit on paper towels for about 20 minutes to draw out moisture and bitterness. Pat dry with more paper towels.
Preheat your oven to 180°C (350°F). In a shallow bowl, combine bread crumbs with minced garlic and a pinch of salt. In another bowl, beat the eggs until smooth.
Dip each eggplant slice into the beaten eggs, allowing excess to drip off, then coat thoroughly in the seasoned bread crumbs. Place the coated slices on a plate or tray.
Heat olive oil in a large skillet over medium heat until shimmering. Fry the eggplant slices in batches for about 2-3 minutes per side, until golden brown and crispy. Transfer fried slices to a wire rack lined with paper towels to drain excess oil.
Spread a thin layer of marinara sauce in the bottom of the baking dish. Layer fried eggplant slices over the sauce, then sprinkle generously with mozzarella and Parmesan cheese. Repeat layering until all ingredients are used, finishing with a top layer of sauce and cheese.
Bake in the oven for 30-35 minutes until bubbling and cheese is golden. For an extra crispy top, broil for 2-3 minutes, keeping a close eye to prevent burning.
Remove from oven and let rest for about 10 minutes. Garnish with fresh basil leaves, then slice and serve hot, enjoying the cozy, crispy, cheesy layers.
