Slice the eggplants into rounds about ½ inch thick. Lay them out on paper towels and sprinkle a generous amount of salt. Let them sit for about 30 minutes.

After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

Preheat your oven to 375°F (190°C). Set up a breading station with three shallow bowls: one with the beaten eggs, the second with a mix of breadcrumbs and Parmesan cheese.

Dip each eggplant slice first in the egg, then into the breadcrumb mixture, ensuring they are generously coated. Place them on a baking sheet lined with parchment paper.

Lightly spray the breaded eggplants with olive oil. Bake them for 20-25 minutes, flipping halfway through until they're golden and crispy.

In a baking dish, pour a little marinara sauce at the bottom, followed by a layer of baked eggplant, more marinara, and a generous sprinkle of mozzarella. Repeat layers until all ingredients are used, finishing with a layer of mozzarella on top.

Pop it back in the oven for about 20-25 minutes, or until the cheese is bubbly and golden.

Once out of the oven, let it cool for a few minutes. Sprinkle fresh basil on top for a dash of color and flavor before slicing and serving.