Slice the eggplants into approximately half-inch thick slices. Arrange them in a single layer on a baking sheet lined with paper towels. Sprinkle salt on both sides of the slices to help release excess moisture. Cover the eggplant slices with another layer of paper towels and let them sit for 30 minutes. Afterward, pat dry the slices with paper towels to remove excess moisture.

In a container, combine the all-purpose flour with oregano, basil, garlic powder, salt, and pepper. Mix well to create the flour mixture.

Roughly chop some fresh basil leaves to add flavor to the dish.

Heat vegetable oil in a large frying pan until it reaches 375 degrees Fahrenheit. Coat each eggplant slice in the flour mixture, shaking off any excess. Fry the coated eggplant slices in batches until they turn golden brown on both sides, approximately 2-3 minutes per side. Place the fried slices on a plate lined with paper towels to absorb 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 sauce. Add spoonfuls of ricotta cheese over the eggplant, spreading it evenly. Sprinkle a generous amount of shredded mozzarella cheese and some of the chopped fresh basil. Repeat the layers until all the eggplant slices are used up, finishing with a layer of marinara sauce, mozzarella, and basil on top.

Preheat oven to 375 degrees Fahrenheit. Bake the assembled dish for approximately 25-30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.

Allow the eggplant parmesan to cool for a few minutes before serving. Garnish with additional fresh basil leaves. Serve as a main dish or alongside your favorite pasta.