Begin by slicing the eggplants into 1/4-inch rounds and sprinkling them with salt. Let sit for 15 minutes to draw out excess moisture, then gently rinse off the salt and pat dry with paper towels.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and brush lightly with olive oil.
In a small bowl, combine bread crumbs, grated Parmesan, oregano, a pinch of salt, and pepper. Mix well to create your coating mixture.
Brush both sides of the eggplant slices with olive oil, then press each slice into the breadcrumb mixture, ensuring an even coating on all sides.
Arrange the coated slices on the prepared baking sheet in a single layer without overlapping. Bake for about 20 minutes, flipping halfway, until the slices are golden and crispy around the edges.
Once baked, spread a layer of marinara sauce over the bottom of a baking dish, then layer the eggplant slices on top. Spoon additional sauce over each layer and sprinkle with shredded mozzarella cheese.
Repeat the layering process—eggplant, sauce, cheese—until all ingredients are used, ending with a layer of sauce and mozzarella on top.
Bake in the oven for about 15-20 minutes, or until the cheese is bubbly and golden brown around the edges. Remove from oven and let rest for 5 minutes before serving.
Garnish with extra basil or Parmesan if desired, then slice and serve hot. The crispy eggplant layers contrast beautifully with the rich tomato sauce and melted cheese.
