Arrange eggplant slices in a single layer on paper towels. Sprinkle both sides generously with kosher salt. Let sit for 30 to 45 minutes — you will see beads of moisture forming on the surface. Rinse briefly under cold water and pat completely dry.

Set up three shallow bowls: flour seasoned with salt and pepper in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, garlic powder, and oregano in the third.

Working one slice at a time, dredge in flour shaking off excess, dip in egg, then press firmly into the breadcrumb mixture coating both sides completely. Place on a clean rack.

Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Fry eggplant in batches without crowding, 2 to 3 minutes per side until deep golden brown. Drain on paper towels.

Preheat oven to 375 degrees F. Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish.

Arrange a layer of fried eggplant, spoon sauce over the top, scatter fresh basil, and sprinkle generously with shredded mozzarella. Repeat this layering once more. Top with remaining sauce, torn fresh mozzarella, and Parmesan.

Bake uncovered for 25 to 30 minutes until cheese is bubbling and lightly golden. Rest 10 minutes before serving. Garnish with fresh basil leaves.