Arrange eggplant slices in a single layer on 2 baking sheets.
Sprinkle with salt on both sides of each slice and let sit for 1 hour.
Rinse with cold water and dry them thoroughly with paper towels.
Combine the flour, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl.
In another bowl, whisk together the eggs and milk.
In a third bowl, combine the breadcrumbs with the oregano, thyme, and season with remaining salt and pepper.
Dip each eggplant slice in the flour, shaking off any excess. Then, dip in the egg mixture, and then in the breadcrumbs.
Make sure to coat both sides of each slice of eggplant, then arrange them in single layers on the baking sheets.
In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly, oil should be between 380 and 400 degrees F.
Use kitchen tongs to add a single layer of the eggplant to the pan of oil. Cook them until they are golden brown, about 60 to 90 seconds on each side.
Remove from the oil and transfer to a baking sheet fitted with a paper towel so the eggplant can drain as the others cook, top cooked eggplant with pieces of fresh basil.
Make sure to reheat the oil back up to temperature before adding another batch of slices to the pan.
Preheat oven to 350 degrees F.
In a 9 by 13-inch baking dish, spoon about 1/4 of the Ragu on the bottom.
Top with a layer of the fried eggplant.
Top with about 1/3 of the mozzarella slices.
Sprinkle with about 1/4 of the Parmesan.
Top with slices of provolone.
Top with some chopped fresh basil leaves.
Spoon on 1/4 more of the Ragu and repeat the layering 2 more times to make 3 layers.
End with the remaining mozzarella and provolone.
Bake for 35 to 40 minutes.
Broil for a minute or two just before serving to get an extra brown cheesy top.