Preheat the oven to 375°F (190°C).

Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Rinse and pat dry.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until tender and slightly browned, about 2-3 minutes per side. Set aside.

In the same skillet, heat the remaining tablespoon of olive oil. Add the garlic and onion and cook until softened, about 5 minutes.

Add the crushed tomatoes, dried oregano, salt, and pepper. Simmer for 10 minutes, until the sauce thickens.

Meanwhile, season the beef slices with salt and pepper. Heat a separate skillet over high heat and sear the beef for 2 minutes on each side.

Place a slice of eggplant on a baking sheet. Top with a slice of beef and a spoonful of tomato sauce. Repeat the layers, finishing with a slice of eggplant on top.

Bake in the preheated oven for 15 minutes, until heated through.

Garnish with fresh basil leaves and serve hot.