Salt the eggplant: Cut the eggplant into 1/3-inch rounds and lay them on a rack or a double layer of paper towels. Sprinkle both sides with the kosher salt and leave them for 30 minutes. Beads of water will collect on the surface. Wipe off the salt and press each round dry with paper towels until it stops feeling damp.

Set up the breading station: Line up three shallow dishes: the flour whisked with the black pepper in the first, the beaten eggs in the second, and the breadcrumbs mixed with 1/2 cup of the parmesan in the third.

Bread the rounds: Coat each round in flour and shake off the excess, dip it in egg and let the extra drip away, then press it firmly into the crumb mixture on both sides. Set the breaded rounds on a sheet pan in a single layer.

Fry until golden: Pour the oil into a 12-inch skillet to a depth of about 1/4 inch, which takes roughly 2 cups, and heat over medium until it reaches 350°F or until a pinch of breadcrumbs sizzles steadily. Fry the rounds in batches for 3 minutes per side, until deep golden. Drain on a wire rack and top the oil back up between batches as needed.

Layer the pan: Heat the oven to 400°F. Spread 1 cup of the marinara across the bottom of a 9x13 baking dish. Add half the fried eggplant in an overlapping layer, 1 cup of marinara, and 1 cup of the mozzarella. Repeat with the rest of the eggplant and the last cup of marinara, then finish with the remaining 2 cups of mozzarella and 1/2 cup of parmesan.

Bake: Bake uncovered for 25-30 minutes, until the sauce bubbles around the edges and the cheese is golden with browned spots on top.

Rest and serve: Let the pan sit for 10 minutes so the layers set, then scatter the basil over the top and cut into squares.