Heat 2 tbsp olive oil in a skillet over medium heat. Add 6 oz onion and 2 tbsp garlic, and stir for 5 minutes.

Continue to add 1 cup homemade tomato sauce, 1 tsp oregano, 1/2 cup water, and 1 tsp ground black pepper to the skillet. Whisk to combine.

Preheat the oven to 350℉.

Prepare three large and shallow plates, the first one with 1/2 cup flour, the second one with 2 beaten eggs, and the third one with 2 oz breadcrumbs mixed with 0.35 oz parmesan cheese.

Dredge each eggplant slice (12 oz) in the flour mixture, dip it in the egg mixture, then coat it in the breadcrumbs and parmesan mixture. Work with one slice at a time and repeat to the end.

Add 1/2 cup of olive oil to a non-stick pan and turn on medium heat. Once the oil is shimmering (not smoking hot), fry all the coated eggplant until slightly golden on both sides.

Transfer the fried eggplant to a wire rack lined with a few layers of paper towel to drain all excess oil.

Divide the marinara sauce into three equal parts.

Spread one-third of the marinara sauce evenly over the bottom of a casserole dish. Place half of the fried eggplant on it.

Sprinkle half of the chopped basil (1 tbsp) and half of the mozzarella cheese (1.5 oz) onto the first layer of eggplant.

Repeat step two to make the second layer.

Spread the remaining marinara sauce evenly over the second layer. Sprinkle remaining 1.5 oz mozzarella cheese on it.

Bake at 350℉ for 20 minutes, until the cheese is melted and turns golden brown, and the marinara sauce is bubbling.

Remove the dish from the oven. Serve immediately.