Slice the eggplants into 1/2-inch thick rounds, then sprinkle both sides generously with salt and set aside on a paper towel-lined tray. Let sit for 20 minutes to draw out moisture and bitterness.
Rinse the salted eggplant slices under cold water and pat dry thoroughly with paper towels, ensuring they’re dry for crisp coating.
Set up your breading station: in one shallow bowl, beat the eggs; in another, combine panko breadcrumbs with grated Parmesan, dried herbs, salt, and pepper.
Dip each eggplant slice into the beaten eggs, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat until shimmering, around 160°C (320°F). Fry the breaded eggplant slices in batches for about 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil.
Spread a thin layer of marinara sauce over the bottom of your baking dish. Layer fried eggplant slices over the sauce, then spoon more sauce evenly over each layer. Repeat with remaining slices and sauce, finishing with a generous layer of shredded mozzarella cheese on top.
Cover the assembled dish loosely with foil and bake in a preheated oven at 200°C (390°F) for 25-30 minutes, until bubbling and cheese is melted and slightly golden.
Remove from oven and let rest for 10 minutes to allow the layers to set. Garnish with torn basil leaves for a fresh aroma and vibrant color.
Slice and serve hot, with extra marinara on the side if desired, enjoying the crispy edges, tender eggplant, and melty cheese in every bite.
