Step 1: Prep the Eggplant

1. Sprinkle the eggplant slices with kosher salt and place them on a wire rack over a baking sheet. Let the liquid draw out for 45 minutes to 1 hour.
2. Pat the slices dry with a damp paper towel to remove excess salt and liquid.

Step 2: Coat the Eggplant

1. In a shallow plate, place breadcrumbs.
2. In another shallow plate, whisk together eggs and milk.
3. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Place on a baking sheet and repeat with all slices.

Step 3: Pan-Fry the Eggplant

1. Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil.
2. Pan-fry eggplant slices in batches until golden brown on both sides. Place cooked slices on a plate lined with paper towels to drain excess oil.

Step 4: Assemble the Dish

1. Preheat oven to 375°F (191°C).
2. Spread 1 cup of marinara sauce on the bottom of a large casserole dish.
3. Layer eggplant slices over the sauce, dollop with marinara, and sprinkle with mozzarella and parmesan. Repeat layers until all ingredients are used.

Step 5: Bake and Serve

1. Bake for 20–25 minutes, or until the cheese is bubbly and golden brown. For a crispier top, broil for an additional 5 minutes.
2. Remove from the oven and let cool slightly. Top with chopped basil, if desired, and serve hot.