Preheat the oven to 375°F (190°C). Grease a large baking sheet with cooking spray.

Slice the eggplants into 1/4-inch thick rounds. Place the slices in a colander and sprinkle them generously with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse the salt off the eggplant slices and pat them dry with paper towels.

Set up a breading station with three shallow bowls. Place the flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs mixed with grated Parmesan cheese in the third bowl. Dredge each eggplant slice in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it evenly in the breadcrumb mixture. Place the coated eggplant slices on the prepared baking sheet in a single layer.

Bake the breaded eggplant slices in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. Remove from the oven and set aside.

Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange half of the baked eggplant slices in a single layer over the sauce. Top the eggplant slices with more marinara sauce, then sprinkle half of the shredded mozzarella cheese over the sauce. Repeat the layering process with the remaining eggplant slices, marinara sauce, and mozzarella cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.

Once baked, let the Eggplant Parmesan cool for a few minutes before serving. Garnish with chopped fresh basil leaves and additional grated Parmesan cheese, if desired. Serve hot, accompanied by crusty bread or cooked pasta, for a satisfying meal.

Enjoy your homemade Eggplant Parmesan!