– 2 medium-sized eggplants, sliced into 1/2-inch rounds – Salt – 2 cups breadcrumbs (you can use panko or homemade breadcrumbs) – 1 cup grated Parmesan cheese – 3 large eggs – 1/4 cup milk – Olive oil for frying – 3 cups marinara sauce – 1 pound fresh mozzarella cheese, sliced – Fresh basil leaves for garnish (optional)