Slice eggplant and layer the rounds in between some paper towels to absorb excess water. Meanwhile, beat 2 eggs in a medium bowl and set aside.
In another medium bowl, stir together Italian seasoned breadcrumbs, finely grated parmesan cheese, salt, pepper and oregano.
Dip an eggplant round into beaten egg and then place it in the breadcrumb mixture to coat. Place on a large plate and repeat this process with the remaining slices.
Heat oil in a large skillet on medium-high. Working in batches of 4, fry the eggplant for about a minute on each side, or until golden brown. Turn the heat down if they start to get too dark. Remove from pan and place on a plate lined with paper towels to absorb any excess grease.
Once all eggplant rounds are cooked, set your oven to broil. Cover a sheet pan with foil and lay the fried slices on top, a few inches apart. Cover each one with a tablespoon of marinara sauce and top with shredded mozzarella cheese. Place this in the oven to broil for 5 minutes, or until the cheese is nice and melty.
While the eggplant is cooking, prepare the pasta. Bring 4–6 quarts of water to a boil in a medium saucepan. Once it has reached a rolling boil, add pasta and a pinch of salt. Cook for 12–13 minutes and then strain using a colander. Place 1–2 cups of the premade marinara sauce into that same pan and heat for a few minutes on medium-low. Remove from heat, add the fettuccine back in and stir to coat. Cover and set aside.
Serve this dish “family style” by placing the pasta onto a large platter and then arranging the eggplant parmesan on top. Garnish with thinly sliced basil leaves and finely grated parmesan cheese. Enjoy.