Start by slicing the eggplants into ½-inch thick rounds. Lay them out on a cutting board and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.

Rinse the eggplant slices under cold water and pat them dry with paper towels to remove excess salt.

Preheat your oven to 375°F (190°C).

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dip each eggplant slice first into the flour, then into the eggs, and finally coat with breadcrumbs. Ensure they are evenly coated.

Heat a generous amount of olive oil in a frying pan over medium heat. Fry the breaded eggplant slices in batches until golden brown (about 3-4 minutes per side). Remove and place them on a paper towel-lined plate to drain excess oil.

In a saucepan, warm the marinara sauce over low heat. Stir in dried basil and oregano for added flavor.

In a baking dish, layer the fried eggplant slices. Pour some marinara sauce over the first layer, then sprinkle with mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a top layer of sauce and cheese.

Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden brown.

Let the dish cool for a few minutes before serving. Enjoy your homemade Eggplant Parmesan!