Preheat the oven to 180°C.
Meanwhile, thinly sliced eggplants and let them lay on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes.
Beat the eggs in a bowl and season with salt and pepper. Place the flour on a plate next to the eggs. Coat an eggplant slice in the flour, shaking off the excess, then dip it into the egg. Repeat with the remaining slices.
Fry the eggplant slices for 5 minutes on each side until nicely golden. Drain well on paper towels. Repeat for every slice.
Layer the tomato sauce, eggplant slices, Parmigiano Reggiano , basil, and mozzarella in an ovenproof serving dish. Repeat until all the ingredients are used ant top with tomato sauce and cheese.
Bake at 180°C heated-oven for 30 minutes. Remove from oven, top with extra basil leaves and serve hot.