Preheat your oven to 375°F (190°C).

Slice the eggplants into ¼-inch thick rounds. Lay them on a paper towel and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture.

After 20 minutes, rinse the eggplant slices under cold water, pat them dry with paper towels.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with dried oregano and garlic powder.

Dip each eggplant slice first in the flour, shaking off excess, then in the eggs, and finally, coat them with breadcrumbs.

In a frying pan, heat a thin layer of oil over medium heat. Once hot, fry the breaded eggplant slices for about 3-4 minutes on each side, until golden brown. Remove and place them on a paper towel to drain excess oil.

In a large oven-safe dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, half of the remaining marinara sauce, half of the mozzarella, and half of the Parmesan on top.

Repeat the layers with the remaining ingredients, finishing with mozzarella and Parmesan on top.

Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.

Remove from the oven, let it cool slightly, and garnish with fresh basil leaves before serving.