Preheat your oven to 375°F (190°C).

Slice the eggplants into ½-inch rounds, sprinkle with salt, and let them rest for 10-15 minutes to draw out moisture.

Rinse the salted slices under cold water, pat dry, and set up a breading station with flour, beaten eggs, and breadcrumbs.

Dredge each eggplant slice in flour, dip in beaten egg, then coat with breadcrumbs. Repeat for all slices.

Place the breaded eggplant slices on a baking sheet and bake for 25-30 minutes until golden brown.

In a skillet, heat marinara sauce with olive oil and stir in oregano and basil, simmer for about 5 minutes.

Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish, layer half of the eggplant slices, then half of the mozzarella. Repeat layering.

Bake the assembled dish uncovered for 15-20 minutes until the cheese is bubbly and golden brown.

Allow the dish to rest for a few minutes before serving, garnishing with fresh basil leaves.