Slice the eggplants into 1/4-inch thick rounds and sprinkle generously with salt. Let sit on paper towels for 20 minutes to draw out moisture and bitterness; then pat dry with another towel.
Set up your dredging station: pour beaten eggs into a shallow dish and mix breadcrumbs with garlic powder, salt, and pepper in another dish.
Dip each eggplant slice into the beaten eggs, allowing excess to drip off, then coat thoroughly in the seasoned breadcrumbs, pressing gently to adhere. Repeat with all slices.
Heat vegetable oil in a frying pan over medium heat—until it shimmers and makes a crackling sound. Fry the breaded slices in batches, about 2-3 minutes per side, until golden brown and crispy. Transfer to a cooling rack-lined baking sheet to drain excess oil.
Spread a thin layer of tomato sauce on the bottom of your baking dish. Layer the fried eggplant slices over the sauce, overlapping slightly for a rustic look.
Spoon more tomato sauce evenly over the eggplant layers, then sprinkle generously with shredded mozzarella and grated Parmesan cheese.
Repeat the layering process—eggplant, sauce, cheese—until all ingredients are used, ending with cheese on top.
Preheat your oven to 180°C (350°F). Cover the dish with foil and bake for 25 minutes until bubbling. Remove foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Let the dish rest for 10 minutes outside the oven to allow the layers to set. Garnish with fresh basil leaves before serving for a burst of flavor and color.
Slice and serve hot, enjoying the crispy edges, melty cheese, and savory sauce with a side of crusty bread or a simple salad.
