Dredge the sliced eggplant in the flour, making sure each piece is coated on all sides.

Add the eggs and milk to a flat-bottomed bowl. Add the breadcrumbs to a second bowl, large enough for dredging.

Dip each piece of the flour-coated eggplant in the egg wash, making sure it’s coated in the egg, and then dredge in the breadcrumbs. Press the breadcrumbs onto the eggplant and then shake off any excess.

Add oil to a large skillet until ¼ - ½ inch of oil covers the bottom. Heat on medium heat until the oil is hot and shimmering. Fry the eggplant in batches until the eggplant is browned and crisp, about 1½ - 2 minutes per side. Drain the fried eggplant on a paper towel lined plate, and season with salt immediately. Repeat with the remaining eggplant.

Preheat the oven to 350°F.

To assemble, add ½ cup of the sauce to the bottom of a 9x13-inch dish and evenly spread it over the bottom.

Top the sauce with a third of the eggplant, making sure it completely covers the bottom. Cover the eggplant with ½ cup of sauce, a third of the mozzarella, and a third of the Parmesan cheese.

Arrange another third of the eggplant on top of the cheese and then cover the eggplant with 1 cup of sauce, half the remaining mozzarella, and half the remaining Parmesan cheese.

Spread the final layer of eggplant over the top of the cheese and evenly coat with 1 cup of sauce. Top with the remaining mozzarella and Parmesan cheese.

Bake on the center rack for 30 minutes or until bubbling. Garnish with fresh basil before serving.