Preheat your oven to 375°F (190°C).
Peel the eggplants and slice them into1/2-inch thick rounds.
Season the eggplant slices with salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each eggplant slice in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere. Repeat with all eggplant slices.
Heat a generous amount of olive oil in a large skillet or frying pan over medium heat.
Working in batches, fry the breaded egg plant slices until golden brown and crispy on both sides, about 2-3 minutes per side. Use tongs to flip the slices carefully. Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
In a baking dish, spread a thin layer of marinara sauce on the bottom.
Arrange a layer of fried eggplant slices on top of the marinara sauce.
Spoon more marinara sauce over the egg plant slices, then sprinkle with shredded mozzarella cheese and grated Parmesan cheese.
Repeat the layering process with the remaining egg plant slices, marinara sauce, and cheeses until all ingredients are used, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Once cooked, remove the Olive Garden Egg plant Parmesan from the oven and let it cool for a few minutes before serving.
Garnish with fresh basil leaves, if desired, and serve hot.
