Place eggplant slices in a colander and sprinkle both sides of each slice generously with salt. Allow to sit for at least 30 minutes (or up to 3 hours for best results). Rinse and pat completely dry with paper towels.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and lightly coat with cooking spray.

In one shallow bowl, beat the eggs. In another bowl, combine the Italian breadcrumbs with 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Dip each eggplant slice into the beaten eggs, allowing excess to drip off, then thoroughly coat in the breadcrumb mixture. Arrange the breaded slices on the prepared baking sheets.

Lightly drizzle or spray the breaded eggplant with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on both sides.

In a 9x13 inch baking dish, spread 1/2 cup of marinara sauce. Arrange half of the baked eggplant slices in a single layer. Top with 1 cup of marinara sauce, 1 cup of mozzarella cheese, and 2 tablespoons of Parmesan.

Add the remaining eggplant slices, followed by the remaining marinara sauce, mozzarella, and Parmesan cheese. Sprinkle with half the fresh basil.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Allow the baked eggplant parmesan to rest for 10 minutes before serving. Garnish with remaining fresh basil.