Slice the 2 large eggplant sliced into 1/4-inch rounds into 1/4-inch rounds. Lay them in a single layer on a wire rack set over a baking sheet (or in a colander). Sprinkle both sides generously with 1 ½ tsp kosher salt for drawing out moisture. Let them sit for 30 minutes — you'll see moisture bead up on the surface.

After 30 minutes, pat each 2 large eggplant sliced into 1/4-inch rounds slice thoroughly dry with paper towels. Press firmly — the drier they are, the crispier your breading will be. Set aside.

While the 2 large eggplant sliced into 1/4-inch rounds rests, make the marinara. Heat 2 tbsp of olive oil in a large skillet or saucepan over medium heat. Add the minced cloves garlic minced and cook, stirring, for about 1 minute until fragrant but not browned.

Add the 1 can crushed tomatoes, 1 can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp sugar to balance acidity (if using), 1 ½ tsp kosher salt for drawing out moisture, and ¼ tsp red pepper flakes (if using). Stir to combine. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning. Set aside.

Set up a three-mixing bowl breading station: Bowl 1 — ½ cup all-purpose flour. Bowl 2 — beaten eggs whisked with 2 tbsp of water. Bowl 3 — 2 cups Italian-seasoned breadcrumbs mixed with ½ cup of the Parmesan cheese finely grated, 1 tsp garlic powder, and ½ tsp black pepper freshly ground.

Working one slice at a time, dredge an 2 large eggplant sliced into 1/4-inch rounds round in ½ cup all-purpose flour and shake off the excess. Dip it into the egg wash, letting any excess drip off. Then press it firmly into the breadcrumb mixture, coating both sides evenly. Place breaded slices on a clean wire rack. Repeat with all slices.

Heat about 1/4 inch of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry the 2 large eggplant sliced into 1/4-inch rounds slices for 2–3 minutes per side until deep golden brown and crispy. Transfer to a paper-towel-lined baking sheet. Add more ½ cup olive oil between batches as needed.

Preheat your oven to 375°F. Spread about 1 cup of marinara sauce evenly across the bottom of a baking dish.

Arrange a single layer of fried 2 large eggplant sliced into 1/4-inch rounds slices over the sauce, overlapping slightly if needed. Spoon another generous layer of marinara over the 2 large eggplant sliced into 1/4-inch rounds. Sprinkle with about 1 cup of low-moisture mozzarella cheese shredded and a few tablespoons of Parmesan cheese finely grated. Repeat the layers — 2 large eggplant sliced into 1/4-inch rounds, sauce, 3 cups low-moisture mozzarella cheese shredded, ¾ cup Parmesan cheese finely grated — until all ingredients are used, finishing with a top layer of sauce and a generous blanket of low-moisture mozzarella cheese shredded and the remaining Parmesan cheese finely grated.

Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes. Then remove the aluminum foil and bake for an additional 15–20 minutes, until the cheese is melted, bubbly, and golden in spots.

Remove from the oven and let the 2 large eggplant sliced into 1/4-inch rounds parmesan rest for 10 minutes before serving — this helps it hold together when sliced. Garnish with fresh dried basil and serve with crusty bread or pasta on the side.