Wash eggplants and slice into even rounds. Keep slices medium thickness for best texture when frying.

Sprinkle salt over slices. Let them rest for 20 minutes to remove bitterness and excess water.

Pat eggplant slices dry using paper towels. This helps them fry crisp and golden later.

Set flour in one bowl, beaten eggs in another and breadcrumbs mixed with spices in a third.

Dip each slice in flour, then egg, then breadcrumbs. Coat evenly for a crispy outer layer.

Heat olive oil in a pan. Fry slices until golden brown on both sides. Drain on paper towels.

Set oven to 375 degrees Fahrenheit. Prepare a baking dish with a thin layer of marinara sauce.

Place fried eggplant slices over sauce. Add more marinara sauce and sprinkle mozzarella cheese evenly.

Repeat layering process until all eggplant is used. Finish with sauce and a thick layer of cheese.

Bake for 25 to 30 minutes until cheese is melted, bubbly, and slightly golden on top.

Let dish rest for 10 minutes. This helps layers set and makes slicing easier and cleaner.

Top with fresh basil leaves. Serve warm with bread, pasta or salad for a complete meal.