Slice the zucchini into 1/4 inch rounds and place them in a colander. Sprinkle with salt and let them sit for 15-20 minutes to sweat out excess moisture. This helps to prevent a soggy dish.

After 20 minutes, rinse the zucchini under cold water and pat them dry with paper towels.

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.

Heat olive oil in a skillet over medium heat. Dredge each zucchini slice first in flour, then dip in the egg, and finally coat with the breadcrumb mixture.

Fry the zucchini slices in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

In a saucepan over medium heat, add a drizzle of olive oil and sauté the minced garlic until fragrant, about 1 minute. Be careful not to burn it.

Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir well and let the sauce simmer for about 15 minutes to develop the flavors.

Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom.

Layer half of the fried zucchini slices on top of the sauce, followed by half of the remaining marinara sauce, and half of the mozzarella cheese.

Repeat the layers with the remaining zucchini, sauce, and mozzarella cheese.

Finish with a sprinkle of additional Parmesan cheese on top for a nice crust.

Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let it cool for about 10 minutes before slicing. Garnish with fresh basil leaves before serving.