Slice the eggplant into 1/4-inch thick rounds. Place slices on paper towels, sprinkle lightly with salt, and let them sit for 30 minutes to draw out excess moisture. Pat them completely dry with fresh paper towels.

Set up a standard breading station: one shallow dish with flour, one with beaten eggs, and a third dish with panko breadcrumbs mixed with 1/2 cup Parmesan, oregano, salt, and pepper.

Dredge each eggplant slice first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in the panko mixture. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown and crisp on both sides (about 2-3 minutes per side). Place fried eggplant on a wire rack lined with paper towels to drain.

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of marinara sauce on the bottom of the dish.

Begin layering: Arrange a single layer of fried eggplant slices over the sauce. Top the eggplant with a layer of fresh mozzarella slices, a sprinkle of chopped basil, and another layer of marinara sauce. Repeat the layers until all ingredients are used, finishing with a final layer of sauce and a generous sprinkle of residual Parmesan cheese.

Bake for 25-30 minutes, or until the sauce is bubbly, the cheese is melted, and the edges are lightly browned. Let the eggplant parmesan rest for 10 minutes before serving hot.