. Prepare the Eggplant: a. Lay out the eggplant slices on a baking sheet. b. Sprinkle salt over each slice and let them sweat for about 30 minutes to remove excess moisture. c. After sweating, pat the eggplant slices dry with paper towels.

Set Up Breading Station: a. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. b. Mix the grated Parmesan cheese into the breadcrumbs.

Bread the Eggplant: a. Dredge each eggplant slice in flour, shaking off excess. b. Dip the floured slice into the beaten eggs. c. Coat the slice in the Parmesan breadcrumbs mixture, ensuring an even coating. d. Place the breaded slices on a baking sheet.

Fry the Eggplant: a. In a large skillet, heat olive oil over medium-high heat. b. Fry the breaded eggplant slices in batches until golden brown on both sides. c. Transfer the fried slices to a plate lined with paper towels to absorb excess oil.

Assemble the Eggplant Parmesan: a. Preheat the oven to 375°F (190°C). b. In a baking dish, spread a thin layer of marinara sauce. c. Arrange a layer of fried eggplant slices on top. d. Place slices of fresh mozzarella on the eggplant. e. Repeat the layers, finishing with a layer of marinara sauce and mozzarella on top.

Bake: a. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly. b. Remove the foil and bake for an additional 10 minutes until the top is golden brown.

Garnish and Serve: a. Remove from the oven and let it cool for a few minutes. b. Garnish with fresh basil leaves. c. Serve the Eggplant Parmesan slices warm, and enjoy this classic Italian dish!