Slice the eggplants into 1/4-inch rounds and arrange them on a large tray. Sprinkle both sides with salt and let them sit for 20 minutes to sweat out excess moisture. Pat them dry with paper towels.

In a shallow bowl, whisk the eggs until smooth. In another bowl, mix almond flour, 1/4 cup grated Parmesan cheese, garlic powder, Italian seasoning, black pepper, and paprika.

Dip each eggplant slice into the whisked eggs, then coat it in the almond flour mixture, ensuring both sides are covered.

Heat olive oil in a large skillet over medium heat. Fry the coated eggplant slices in batches, about 2-3 minutes per side, until golden brown. Place the fried slices on a paper towel-lined plate to drain excess oil.

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce.

Spread another 1 cup of marinara sauce over the eggplant slices, then sprinkle with half of the shredded mozzarella cheese.

Add another layer of eggplant slices, followed by the remaining marinara sauce and the rest of the mozzarella cheese. Sprinkle 1/4 cup grated Parmesan cheese on top.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Let the dish cool for 5 minutes, then garnish with fresh basil leaves before serving.