Slice the eggplants into 1/2-inch thick rounds. Place them in a colander, sprinkle generously with salt, and let rest for 20 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.
Set up your breading station: place flour in a shallow dish, beaten eggs in another, and mix panko breadcrumbs with dried oregano in a third. This makes for easy coating.
Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Place coated slices on a tray as you go.
Heat about 1/2 inch of oil in a deep skillet over medium heat until shimmering (around 160°C / 320°F). Carefully add the breaded eggplant slices in batches, frying each side for 2-3 minutes until golden brown and crispy. Use tongs to flip and a wire rack to drain excess oil.
Preheat your oven to 180°C / 350°F. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer the fried eggplant slices over the sauce, then spoon more sauce over each layer. Sprinkle with shredded mozzarella and Parmesan cheese. Repeat until the dish is filled, finishing with a generous cheese layer on top.
Cover the assembled dish with foil and bake for 25 minutes, then remove the foil and continue baking for another 10 minutes until bubbling and golden around the edges. The aroma of melted cheese and tomato sauce should fill your kitchen.
Remove the dish from the oven and let it rest for 10 minutes. This helps the layers set and makes slicing easier. Garnish with torn fresh basil leaves for a burst of brightness.
Slice into squares and serve hot, with plenty of sauce and cheese gooey and bubbling. Enjoy the messy, cheesy comfort of homemade eggplant Parmesan!
