Eggplant Parmesan

Arrange the eggplant slices in a single layer on a wire rack set over a baking sheet and sprinkle both sides evenly with kosher salt; let them sit for 30 minutes to draw out excess moisture, then pat each slice completely dry with paper towels.
Preheat your oven to 375°F and pour the vegetable oil into a large, heavy-bottomed skillet until it reaches a depth of 1/2 inch, then heat it over medium-high heat until it shimmers.
Set up a breading station with three shallow dishes: one with flour, one with eggs whisked with milk, and one with breadcrumbs mixed with 1 cup of Parmesan cheese and black pepper; dredge each dried eggplant slice in flour, dip in the egg mixture, then press into the breadcrumb mixture to coat fully.
Fry the breaded eggplant in batches for 2 to 3 minutes per side until golden brown and crispy, transferring finished slices to a paper towel-lined plate to drain any excess oil.
Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish, then layer half of the fried eggplant slices over the sauce, top with half of the remaining sauce, and sprinkle with half of the mozzarella cheese; repeat the layers with the remaining eggplant, sauce, and mozzarella, then top with the remaining 1/2 cup of Parmesan cheese.
Bake uncovered for 25 to 30 minutes until the cheese is melted and bubbly and the edges are lightly browned; let the dish rest for 10 minutes before sprinkling with fresh basil and serving.