Slice the eggplants into ½-inch thick rounds. Sprinkle both sides with salt and place them on paper towels. Let them rest for 30 minutes to draw out excess moisture.

Pat the eggplant slices completely dry with paper towels.

Preheat the oven to 375°F (190°C).

Prepare three shallow bowls. Add the flour to the first bowl. Whisk together the eggs and milk in the second bowl. In the third bowl, combine the Italian breadcrumbs, panko breadcrumbs, ½ cup Parmesan cheese, garlic powder, Italian seasoning, and black pepper.

Coat each eggplant slice in flour, dip it into the egg mixture, then press it into the breadcrumb mixture until evenly coated.

Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices for 3 to 4 minutes per side until golden brown and crispy. Transfer them to a paper towel-lined plate to drain. Alternatively, bake the breaded eggplant at 425°F for 25 minutes, flipping halfway through.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Place one eggplant slice in the dish. Spoon a little marinara sauce over the top, add a slice of mozzarella, and sprinkle with Parmesan cheese.

Repeat the layers with another eggplant slice, marinara, mozzarella, and Parmesan. Finish with a third eggplant slice, a spoonful of marinara, and a generous layer of mozzarella and Parmesan.

Repeat the process to create the remaining stacks.

Bake for 15 to 20 minutes, or until the cheese is melted and bubbling. Broil for 1 to 2 minutes if desired for a golden brown top.

Let the stacks rest for 5 minutes before serving.

Garnish with fresh basil, chopped parsley, and additional Parmesan cheese before serving.