Slice the eggplants into ¼-inch rounds and sprinkle with salt. Place them in a colander and let them sit for about 30 minutes. This process, known as sweating, helps to draw out excess moisture and bitterness from the eggplants.

After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.

Set up a dredging station: Place flour in one bowl, beaten eggs in another, and mix breadcrumbs with ½ cup grated Parmesan cheese in a third bowl.

Coat each eggplant slice in flour, dip it into the beaten eggs, and then coat it with the breadcrumb mixture, pressing gently to adhere.

In a large skillet, heat ¼ cup of olive oil over medium heat. Once hot, add the breaded eggplant slices in batches, ensuring not to overcrowd the pan.

Fry each side for about 3-4 minutes until golden brown. Remove and place on paper towels to drain excess oil.

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the crushed tomatoes, oregano, basil, sugar, salt, and pepper. Stir to combine and let the sauce simmer for about 15 minutes, allowing the flavors to meld.

Preheat the oven to 375°F (190°C).

In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce.

Spread half of the remaining marinara sauce over the eggplant, then sprinkle with 1 cup of mozzarella cheese.

Repeat the layers with the remaining eggplant, marinara sauce, and top with the remaining mozzarella and ¼ cup grated Parmesan cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the dish cool for 10 minutes before serving. Garnish with chopped fresh basil.