Slice the eggplants into 1/2-inch rounds. Sprinkle both sides lightly with salt and place in a colander for 20–30 minutes to draw out excess moisture and reduce bitterness. Pat dry with paper towels.

If you're in a rush, you can skip the salting step—just be aware the texture might be a touch softer.

Put the flour in one shallow bowl, beaten eggs in a second, and breadcrumbs mixed with garlic powder, oregano, salt, and pepper in a third.

Dredge each eggplant slice in flour, shake off the excess, dip in egg, then coat thoroughly in breadcrumbs.

Option A — Pan-sear: Heat olive oil in a large skillet over medium heat. Cook eggplant slices 2–3 minutes per side until golden brown. Transfer to paper towels to drain. Work in batches to avoid crowding.

Option B — Oven-bake: Preheat oven to 425°F (220°C). Place breaded slices on a baking sheet lined with parchment, spray lightly with cooking spray, and bake 15–18 minutes, flipping halfway, until crisp and golden.

Preheat oven to 375°F (190°C) if you’ve pan-seared the slices.

Spread 1/2 cup marinara on the bottom of a 9x13-inch baking dish. Arrange a single layer of eggplant, add a thin layer of sauce, sprinkle with mozzarella and a touch of Parmesan. Repeat layers until ingredients are used, finishing with a generous sprinkling of mozzarella and Parmesan on top. Scatter torn basil leaves across the top and sprinkle red pepper flakes if using.

Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and golden at the edges. Let rest 10 minutes before slicing to help it hold its shape.

Garnish with extra basil and a drizzle of good olive oil if desired. Serve alongside a simple green salad or garlic bread for a complete meal.