Slice the eggplant into ¼-inch rounds and sprinkle them generously with kosher salt. Allow the salted eggplant to sit for 20-30 minutes to draw out moisture and bitterness.

While the eggplant is resting, grate a generous amount of parmesan cheese and chiffonade some fresh basil. Set up your breading stations with flour mixture, beaten eggs, and breadcrumb mix.

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

Coat each eggplant slice in the flour mixture, dip it into the beaten eggs, and finally press it into the breadcrumb mixture.

Place the baking sheets in the preheated oven and bake the eggplant slices for 20 minutes, flipping halfway through.

In a 9×13 baking dish, spread a thin layer of marinara sauce, layer half of the baked eggplant slices, and top with more sauce, mozzarella, basil, and parmesan.

Repeat with the remaining baked eggplant slices and top with more marinara, mozzarella, basil, and parmesan.

Bake uncovered for an additional 20-25 minutes until the cheese is melted and bubbling.

Let cool for a few minutes, garnish with additional fresh basil leaves, and serve with extra parmesan cheese.