Slice eggplant 1/2 inch thick creating 15 slices. Lay the eggplant on a baking sheet, sprinkle with salt, and let them sweat all of the bitter liquid for 30-45 minutes. Pat with a paper towel to dry.
Preheat oven to 375 degrees. In a small bowl add the flour, another small bowl add the Panko, 3/4 cup parmesan cheese, and Italian seasoning. In the last small bowl whisk together the eggs.
Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. Lay in an even layer on the baking sheet.
Bake for 25-30 minutes flipping halfway through and bake until crispy and brown.
In a 9x13 inch baking dish spread 1/2 cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese. Repeat the layer and end with mozzarella cheese and sprinkle 1/4 cup grated parmesan on the very top.
Bake for 20-25 minutes or until cooked throughout and the cheese is bubbly. Serve with chopped basil for garnish if desired.