Make marinara sauce if using homemade.
Place sliced eggplant on a wire rack, then sprinkle evenly with a few teaspoons of Kosher salt on both sides. Allow the eggplant to sweat then flip and sweat. Use a paper towel to gently wipe any excess moisture off of the eggplant slices.
For this you’ll need shallow bowls. In one bowl, whisk together large eggs with Kosher salt. In the second bowl, combine flour and dried oregano. In the last bowl, combine breadcrumbs, grated Parmesan, Kosher salt, and black pepper.
In a large heavy bottom skillet, add enough neutral oil to come up about ½-inch. Heat over medium-high heat until a temperature of ~375F is reached. Meanwhile, prepare the eggplant.
Dip eggplant slices in flour mixture first, carefully shaking off any excess, then place in the bowl with the eggs. Coat evenly on all sides, allowing excess to drip off before placing in the breadcrumb mixture. Repeat with remaining eggplant.
Working in batches so as not to overcrowd the pan, cook eggplant slices in hot oil until golden brown. Once done, carefully transfer to the wire rack, then sprinkle lightly with Kosher salt. Repeat until all eggplant is fried.
Spoon sauce on the bottom of baking dish. Add a single layer of eggplant slices, then spoon sauce on top, spreading evenly over the eggplant. Sprinkle with ⅓ of the remaining grated Parmesan cheese and a few fresh basil leaves, ripped into small pieces. Repeat.
When ready, preheat an oven. Cover tightly with foil, being sure not to touch the top layer of cheese if possible. If this is unavoidable, spray the foil with nonstick cooking spray to prevent sticking. Bake covered, then remove the foil, return the casserole to the oven, and cook.
Allow the eggplant to cool before slicing. This seems unnecessary, but the layers will slide around if they don’t have a chance to rest and cool. Enjoy with additional grated Parmesan and fresh basil leaves!