Slice two large eggplants into 1/4 inch rounds, then place them in a colander. Sprinkle a teaspoon of salt over the slices and let them sit for 30 minutes to draw out moisture and bitterness. Rinse the slices under cold water, then pat them dry with paper towels to prepare your eggplant for coating.

Set up three shallow dishes: one with one cup of all-purpose flour, another with three beaten eggs, and the last with two cups of seasoned breadcrumbs mixed with one teaspoon each of garlic powder and onion powder. Dredge each eggplant slice in flour first, then dip into the eggs, and finally coat well with breadcrumbs, pressing firmly to adhere.

Heat a generous amount of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, allowing them to cook for 3-4 minutes on each side until they appear golden brown and crispy. Once done, transfer the fried eggplant onto a paper towel-lined plate to drain excess oil.

Preheat your oven to 375°F (190°C) to prepare for baking. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant over the sauce, followed by half of the remaining marinara, and half of both cheeses. Repeat these layers until all elements are used, finishing with a generous layer of mozzarella and parmesan on top.

Cover the assembled Eggplant Parmesan with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue to bake for another 15 minutes or until the cheese is bubbly and golden brown. The inviting aroma will fill your kitchen as it cooks!

Once baked, allow the dish to cool slightly before garnishing with fresh basil leaves. Serve warm with any leftover marinara sauce on the side for dipping.