Begin by slicing the eggplants into 1/4-inch thick rounds. Lay the slices on a baking sheet and sprinkle generously with salt. Let sit for about 15 minutes to draw out excess moisture, then pat dry with paper towels.
Set up your dredging stations: place flour in one shallow bowl, beaten eggs in a second, and breadcrumb crumbs in a third. Season the breadcrumbs with salt, pepper, and optional herbs if desired.
Dip each eggplant slice first into the flour, ensuring it's coated evenly, then into the beaten eggs, and finally into the breadcrumbs, pressing gently so the crumbs stick well. Set aside on a plate.
Heat olive oil in a large frying pan over medium-high heat. Once shimmering, add the breaded eggplant slices in batches, cooking until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper-lined plate to drain excess oil.
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce.
Cover the eggplant layer with a generous spoonful of marinara sauce, then sprinkle with shredded mozzarella and a bit of Parmesan cheese. Repeat the layering until all ingredients are used, finishing with a top layer of cheese and Parmesan.
Bake in the preheated oven until bubbling and golden on top, about 25-30 minutes. Keep an eye on it; the cheese should be melty and browned slightly around the edges.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil or herbs if desired, then slice and serve hot, enjoying the crispy, cheesy goodness.
