1. Salt the eggplant Lay the eggplant rounds in a single layer on a baking sheet or wire rack. Sprinkle 1 teaspoon of fine sea salt evenly over both sides. Let them sit for 45 to 60 minutes so they sweat out excess moisture. Rinse each slice under cold water and pat thoroughly dry with paper towels.

2. Set up your breading station In one shallow bowl, add the flour with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. In a second bowl, beat the 3 eggs. In a third bowl, combine the Italian bread crumbs and grated parmesan cheese and stir to mix evenly.

3. Bread the eggplant Dredge each eggplant round in the seasoned flour and shake off the excess. Dip it in the egg, letting the extra drip off. Press it firmly into the breadcrumb-parmesan mix, coating both sides well. Set the breaded slices aside on a clean sheet pan.

4. Cook the eggplant (pan-fry method) Pour enough olive oil into a large skillet to cover the bottom by about 1/4 inch. Heat over medium-high until shimmering. Working in batches, fry the eggplant slices for 2 to 3 minutes per side until deep golden brown. Don’t crowd the pan or the temperature drops and you end up with greasy eggplant. Transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining slices, adding more oil as needed.

Baking option: Brush breaded slices with olive oil and bake at 400°F (200°C) for 20 to 25 minutes, flipping once halfway, until golden on both sides.

5. Preheat and prep your baking dish Preheat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish. Spoon about 1/2 cup of marinara sauce across the bottom of the dish in an even layer.

6. Build the layers Arrange half of the breaded eggplant slices over the sauce, overlapping slightly if needed. Spoon about 1/3 of the remaining marinara over the eggplant. Scatter roughly half of the shredded mozzarella on top. Repeat with the remaining eggplant, another layer of sauce, and the rest of the mozzarella.

7. Bake Place the dish uncovered in the oven and bake for 25 to 35 minutes until the cheese is melted, bubbling, and starting to turn golden in spots. For extra browning on top, switch the broiler on for the last 2 to 3 minutes, watching closely.

8. Rest and serve Pull the pan from the oven and let it rest for at least 10 minutes before cutting. This helps the layers firm up so you get clean, beautiful slices instead of a saucy mess. Scatter the fresh chopped basil over the top right before serving.