Preheat the oven to 400°F (200°C). Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let them sit for 20 minutes to draw out moisture.

Rinse the eggplant slices and pat them dry with paper towels.

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, basil, salt, and pepper.

Dip each eggplant slice first in flour, then in egg, and finally in breadcrumbs, ensuring they are well coated.

Heat olive oil in a frying pan over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side.

Transfer the fried eggplant to a baking sheet lined with paper towels to drain excess oil.

In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, then sprinkle with mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.

Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.

Let it cool for a few minutes before slicing and serving.