Preheat the oven to 425°F (220°C) and grease a 9x13-inch baking pan with non-stick cooking spray.

Set up your dredging station: three shallow bowls. In the first, place the flour. In the second, whisk the eggs. In the third, combine the breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper. Place a large plate at the end of the row.

Bread the shrimp: Dip each shrimp first in flour, shaking off excess. Then dip in the beaten eggs, letting excess drip off. Finally, coat generously with the breadcrumb mixture. Place the breaded shrimp on the plate. Repeat with all shrimp.

Prepare to fry: Heat about 2 inches of vegetable oil over medium-high heat in a large, heavy-bottomed saucepan until it reaches 370°F (188°C). Line a plate with paper towels near the stove.

Fry the shrimp in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown. Transfer fried shrimp to the paper towel-lined plate.

Assemble the dish: Spread the marinara sauce evenly over the bottom of the prepared baking dish. Arrange the fried shrimp in a single layer over the sauce. Sprinkle evenly with shredded mozzarella cheese.

Bake uncovered in the preheated oven for 5 minutes, or until the cheese is melted and bubbly.

Serve immediately, garnished with fresh basil. This dish is excellent served over pasta.