Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Slice the eggplants into 1/4 inch rounds and place them on a paper towel-lined baking sheet. Sprinkle salt on both sides of the eggplant slices and let them sit for 10-15 minutes to draw out excess moisture.

In the meantime, set up your breading station. In one shallow bowl, place the flour. In another shallow bowl, lightly beat the eggs. In a third shallow bowl, mix together the breadcrumbs and half of the grated Parmesan cheese.

Pat the eggplant slices dry with paper towels. Dip each slice in the flour, then in the beaten eggs, and finally coat them with the breadcrumb mixture.

In a non-stick skillet, heat the olive oil over medium-high heat. Carefully place the breaded eggplant slices in the pan and cook for 2-3 minutes on each side until golden brown. Place them on a paper towel-lined plate to drain excess oil.

Spread 1 cup of marinara sauce on the bottom of a baking dish. Place a layer of cooked eggplant slices on top, followed by another layer of sauce and a sprinkle of mozzarella cheese. Repeat the layers until all the eggplant slices are used up, finishing with a layer of marinara sauce and mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and bubbly.

Let the Eggplant Parmesan Stacks cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.