Wash and slice the eggplants into ¼-inch thick rounds.

Lay the slices on paper towels and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture.

After 30 minutes, pat the slices dry with paper towels to remove excess salt and moisture.

Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half of the grated Parmesan cheese.

Dredge each eggplant slice first in flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat.

Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side.

Transfer the fried slices to a paper towel-lined baking sheet to drain excess oil.

In a saucepan, heat 1 tablespoon of olive oil over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

Stir in the crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Simmer for 15-20 minutes, stirring occasionally.

Preheat your oven to 375°F (190°C).

Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.

Layer the fried eggplant slices over the sauce.

Sprinkle a layer of mozzarella cheese and grated Parmesan over the eggplant.

Repeat the layers (sauce, eggplant, cheese) until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.

Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Let the Eggplant Parmesan rest for 10 minutes before serving.

Garnish with fresh basil leaves if desired, and serve hot.