If the tomato slices are somewhat watery, place them in a single layer on several sheets of paper towels to absorb the excess moisture. Leave them there while you work on the eggplant.

Set up the dredging station by lining up three shallow bowls (or pie plates) in a row.  In the first, add the flour.  In the second dish, add the lightly beaten eggs.  In the third dish, add the breadcrumbs. Season each with a generous sprinkling of salt and freshly ground black pepper.

Starting with the eggplant, grasp a slice at one end with a large fork or tongs. Dredge all sides in the flour, then shake gently over the dish to knock off any excess. Next, dunk the slice in the beaten egg, making sure that all sides are well coated. Hold the slice above the bowl so that excess egg can drip off. Finally, place the eggplant slice in the dish with the breadcrumbs so that the bottom gets coated. Carefully flip the slice over to coat the other side. As you do so, try to coat the edges also. Gently press on the slice to help the bread crumbs adhere to all surfaces. You may need to repeat this step to ensure the entire slice is coated. Place the breaded eggplant on a platter and repeat with remaining slices. Cover and refrigerate until ready to cook.

Follow the same process with the tomato slices. They tend to be more fragile, so use caution as you transfer them from dish to dish. As you work, place the breaded tomato slices on a platter. Cover and refrigerate until ready to cook.

Preheat the oven to 350°F.

Line a large baking sheet with several layers of paper towels or a wire rack. Set aside.

Heat the oil in a large skillet over medium-high heat. After two to three minutes, sprinkle a small bit of water over the oil from your fingertips. If the oil immediately sizzles, it's hot enough to start frying. Place several eggplant slices in the skillet in a single layer with a bit of space between each. Cook for 2 to 3 minutes, or until golden brown. Carefully flip over and cook for an additional 1 to 2 minutes. When done, transfer to prepared baking sheet in a single layer to absorb excess oil. Repeat in batches until all eggplant is cooked.  If desired, season with additional salt and pepper.

Follow the same process with the tomato slices. They tend to be more fragile, so use caution as you transfer them from the platter to the pan. If desired, season with additional salt and pepper.

Begin assembly of the stacks by placing the fried eggplant slices in a single layer in a large baking pan. Top each one with a generous tablespoon of marinara sauce in the center. Give each one a sprinkling of grated cheese, Next, place a thin slice of fresh mozzarella in the center followed by some chopped fresh basil.

Place a slice of fried tomato on top of each prepared eggplant slice. Repeat as with the eggplant slices by topping each with a generous tablespoon of marinara sauce in the center. Give each one a sprinkling of grated cheese and chopped fresh basil, Next, place a thin slice of fresh mozzarella in the center then finish off with a small amount of marinara.

Bake in a preheated oven for 15 to 20 minutes, or until the cheese is slightly melted and a golden brown crust has formed on the edges.  Remove from the oven and garnish each stack with a fresh basil leaf.

Serve while still hot from the oven with a bowl of warm marinara on the side for dipping.