Arrange the ½-inch thick eggplant slices across paper towels. Sprinkle generously with salt on both sides. Let sit for 30 minutes to draw out moisture and bitterness. Rinse thoroughly under cold water and pat completely dry.

Set up three separate shallow bowls. Place flour in the first bowl. Whisk the eggs thoroughly in the second bowl. Mix the Italian breadcrumbs and ½ cup of grated Parmesan cheese in the third bowl.

Dredge each dried eggplant slice in the flour, shaking off excess. Dip completely into the beaten egg wash, then coat thoroughly in the cheesy breadcrumb mixture, pressing gently to adhere.

Pour olive oil into a large skillet to a depth of ¼ inch and heat over medium-high. Fry the breaded eggplant slices in batches for 2–3 minutes per side until beautifully crisp and golden brown. Drain immediately on paper towels.

Preheat your oven to 375°F (190°C). Spread a thin coating of marinara sauce across the bottom of a white baking dish. Lay down your base eggplant rounds. Top each round with a spoonful of marinara, a slice of mozzarella, and a pinch of Parmesan. Repeat the layering process to construct elegant triple-stacked towers, finishing with sauce and a generous covering of cheese on top.

Place in the oven and bake uncovered for 25–30 minutes until the surrounding tomato sauce is bubbling intensely and the cheese crust turns beautifully melted and golden-brown.

Remove from the oven and let rest for 10 minutes to allow the structural towers to firm up. Garnish with a handful of fresh torn basil leaves right before serving.