Reduceevery eggplant into about ½-inch (1-cm) thick spherical slices.
Prepare the slices in a single layer on a baking sheet lined with paper towels.
Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the remainder of the salt.
Put one other baking sheet on high of the eggplant and place one thing heavy, like a cast-iron skillet, on the highest baking sheet to assistlaunch moisture from the eggplant. Let sit for 30 minutes.
Uncover the eggplant slices and pat dry with paper towels. Brush a lot of the salt from the eggplant with a paper towel, then switch to a medium bowl. Put aside.
In a separate medium bowl, mix the flour, oregano, basil, garlic powder, and pepper. Combineproperly.
Warmth the vegetable oil in a big frying pan till it reaches 375°F (190°C).
Coat every eggplant slice within the flour combination, shaking off any extra flour.
Preheat the oven to 350°F (180°C).
Fry the eggplant in batches till golden brown on each side, 2-Three minutes per facet. Drain on a paper towel-lined baking sheet and pat dry utilizingextra paper towels to soak upextra oil.
Pour about 1 cup (260 g) of marinara sauce right into a 2½-quart (2 L) baking dish and unfold evenly to cowlthe underside of the dish.
Add about eight eggplant slices (it’s okay in the event that they overlap) and canopy with ½ cup (130 g) of marinara. Sprinkle with a 3rd of the recent basil, then high with a couple of third of the shredded mozzarella and Parmesan. Repeat to make 2 extra layers. End with the recent mozzarella cheese and a closing sprinkling of Parmesan.
Bake for 30 minutes, till the mozzarella is effervescent and golden brown.
Let cool for 10 minutes, then serve garnished with recent basil.