Slice the eggplants into 1/2-inch rounds. If you prefer thicker layers, go up to 3/4 inch—either works.

Lay the slices on paper towels or a rack and sprinkle both sides lightly with salt. Let them sit for 20–30 minutes to pull out bitterness and excess moisture. Pat dry well before cooking.

Set up a dredging station: one plate with flour, one bowl with beaten eggs, one shallow bowl with panko mixed with 1/2 cup of grated Parmesan and a pinch of pepper and oregano.

Lightly coat each dry eggplant slice in flour, dip in egg, then press into the breadcrumb mixture. Shake off excess.

Option A — Bake: Preheat oven to 425°F (220°C). Arrange slices on a parchment-lined baking sheet, brush both sides with olive oil, and bake for 20–25 minutes, flipping halfway, until golden and crisp at the edges.

Option B — Pan-fry: Heat about 2 tablespoons of olive oil in a skillet over medium heat. Fry slices for 2–3 minutes per side until golden. Transfer to a paper towel-lined plate to drain.

Lower oven to 375°F (190°C). Spread 1/2 cup marinara on the bottom of a 9x13-inch baking dish.

Arrange a single layer of eggplant slices over the sauce. Spoon more marinara over the slices (about 1 cup), sprinkle with 1/2 cup mozzarella, and grated Parmesan (about 1/4 cup). Add a few torn basil leaves.

Repeat layering with remaining eggplant, sauce, mozzarella, and Parmesan. Aim for 2–3 layers depending on your dish depth. Finish with a generous top layer of mozzarella and the remaining Parmesan.

Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until the cheese is bubbling and lightly browned.

Let rest for 10 minutes before serving so it sets and slices neatly. Garnish with fresh basil and a sprinkle of red pepper flakes if you like.