Arrange the eggplant slices on a baking sheet lined with paper towels; sprinkle salt over them generously and cover with another layer of paper towels. Let sit for 45 minutes to draw out moisture, then press dry with fresh paper towels to remove excess salt and water.
Set the oven to 400°F and lightly oil a large baking sheet.
In one bowl, mix panko breadcrumbs, grated parmesan, olive oil, and Italian seasoning. In another bowl, whisk together eggs and water. Put the flour in a separate bowl.
Coat each eggplant slice first in flour, then dip into the egg mixture, and finally press into the breadcrumb blend firmly. Lay coated slices on the greased baking sheet. Repeat until all slices are coated.
Bake the eggplant slices for about 30 to 35 minutes, or until their coating is golden brown and crisp.
Pour roughly one cup of marinara sauce into the bottom of a 9x13-inch baking dish. Layer half of the baked eggplant over the sauce. Spread another cup of marinara sauce on top, followed by three-quarters cup of shredded mozzarella.
Add the remaining eggplant slices over the cheese layer, then spread the rest of the marinara sauce and mozzarella evenly on top.
Reduce oven heat to 375°F. Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 20 minutes or until the cheese is bubbly and light golden.
Take the dish out of the oven and allow it to cool for 5 minutes before serving. Sprinkle with chopped fresh basil and enjoy.
