Prepare the Eggplant

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Slice the Eggplant: Wash and peel the eggplants. Cut them into ½-inch thick rounds.
3. Salt the Eggplant: Lay the eggplant slices in a single layer on a clean kitchen towel or paper towels. Sprinkle with a little salt and let them sit for about 15 minutes to draw out excess moisture. Pat dry with more paper towels.

Bread the Eggplant Bites

1. Set Up Dipping Stations: In one shallow bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, combine the breadcrumbs, grated Parmesan, oregano, garlic powder, salt, and pepper.
2. Coat the Eggplant: Dredge each eggplant slice first in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture. Press down gently to ensure an even coating.

Fry the Eggplant Bites

1. Heat Oil: Heat a large skillet over medium heat and add about 2 tablespoons of olive oil. Once hot, fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
2. Drain: Place the fried eggplant bites on a paper towel-lined plate to drain excess oil.

Assemble the Bites

1. Top with Marinara Sauce and Cheese: Arrange the fried eggplant slices on the prepared baking sheet. Spoon a small amount of marinara sauce onto each bite, then sprinkle with shredded mozzarella cheese.
2. Bake: Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

1. Add Fresh Basil: Once baked, remove the eggplant parmesan bites from the oven and sprinkle with fresh basil leaves for a burst of color and flavor.
2. Serve: Arrange the bites on a platter and serve with extra marinara sauce on the side for dipping.