Begin by slicing the eggplant into ½-inch thick rounds. Generously sprinkle the slices with kosher salt and allow them to sit for 30 minutes. Afterward, pat the eggplant slices dry with a paper towel to remove excess moisture.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a cooling rack on top for even baking.

Prepare three shallow bowls for dredging: one with all-purpose flour, another with beaten eggs, and the last with a mixture of panko breadcrumbs, grated Parmesan cheese, and Italian herbs.

Coat each eggplant slice in flour, then dip it into beaten eggs to ensure breadcrumbs adhere well. Press into the breadcrumb mixture to fully coat.

Lightly brush each slice with olive oil and bake for about 20 minutes, flipping halfway through.

In a baking dish, spread a layer of marinara sauce, arrange half of the baked eggplant slices, top with another layer of marinara and half of the mozzarella cheese. Repeat the layers, finishing with mozzarella on top.

Preheat your oven to 375°F (190°C) and bake the assembled dish uncovered for 20-25 minutes, or until the cheese is bubbly and browned.

Let the dish rest for about 10 minutes before serving, and garnish with fresh basil.