Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
Arrange the sliced eggplants on a paper towel and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each eggplant slice first in flour, shaking off excess, then dip in beaten eggs, and finally coat evenly with breadcrumbs.
Place the breaded eggplant slices on the prepared baking sheet and drizzle lightly with olive oil. Bake for about 25-30 minutes, flipping halfway, until golden brown and crisp.
While the eggplant bakes, warmth the tomato sauce in a skillet over medium heat until simmering.
Once the eggplant slices are ready, spread a thin layer of tomato sauce in a baking dish, then layer the crispy eggplant slices over the sauce.
Spoon additional tomato sauce over the layered eggplant, then sprinkle generously with shredded mozzarella cheese.
Repeat the layering process if desired, then finish with a final layer of cheese on top. Bake uncovered for about 20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool slightly. Garnish with chopped fresh basil for a burst of aroma and color.
Slice and serve warm, enjoying the crispy layers, savory tomato sauce, and gooey melted cheese.
