Step 1 — Salt and Dry the Eggplant: Slice eggplants into ¼-inch rounds and lay them in a single layer on baking sheets or a colander. Sprinkle both sides generously with kosher salt — about 2 tablespoons total. Let them sit for at least 30 minutes. You will see water droplets forming on the surface — that is exactly what you want. After resting, press each slice firmly with paper towels on both sides until completely dry. Do not skip or rush this step.

Step 2 — Set Up the Breading Station: Preheat oven to 425°F (220°C). Set out three shallow bowls: flour in the first, beaten eggs seasoned with a pinch of salt in the second, and in the third mix together Italian breadcrumbs, ½ cup grated Parmesan, oregano, garlic powder, and black pepper. Dredge each eggplant slice through flour (shake off excess), dip fully in egg, then press firmly into the breadcrumb mixture on both sides so the coating sticks well and evenly.

Step 3 — Bake the Eggplant Slices: Arrange breaded slices in a single layer on oiled baking sheets — do not overlap or they will steam instead of crisp. Drizzle the tops with olive oil. Bake for 20 minutes, then flip each slice and bake another 10 minutes until both sides are deeply golden and the coating is firm and crispy. The slices should feel dry and solid — not soft. Set aside to cool slightly while you prepare the baking dish.

Step 4 — Assemble the Casserole: Spread ½ cup of marinara sauce across the bottom of a 9×13-inch baking dish. Add a single layer of baked eggplant slices, fitting them snugly. Spoon marinara over the layer, then add a layer of fresh mozzarella slices and scatter a few basil leaves on top. Repeat the layers — eggplant, sauce, mozzarella, basil — until all slices are used. Finish the top layer with sauce, the remaining mozzarella, the remaining ¼ cup Parmesan, and chili flakes if using.

Step 5 — Bake and Rest: Reduce oven temperature to 375°F (190°C). Bake the assembled casserole uncovered for 25–30 minutes until the cheese is fully melted, bubbling around the edges, and developing golden spots on top. Remove from oven and let rest for 10 full minutes before cutting — this allows the layers to settle and hold together when served. Garnish with fresh basil and a drizzle of good olive oil right before bringing it to the table.