Preheat your oven to 350°F (175°C). Position racks in the top and bottom thirds.

Arrange eggplant slices on wire racks over a baking sheet. Sprinkle both sides with salt and let them sweat for 20 minutes. Pat dry with paper towels.

Set up a dredging station with beaten eggs in one bowl and a mix of breadcrumbs and Parmesan in another.

Dip each eggplant slice in the egg, then coat evenly with the breadcrumb mixture.

Place coated slices on a lightly greased baking sheet. Drizzle olive oil over each slice and bake for 15 minutes, flipping halfway until golden and crisp.

Spread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish. Layer half the eggplant, top with more sauce and half the mozzarella. Repeat with remaining eggplant, sauce, and cheese.

Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and lightly browned.

Let the casserole rest for 10 minutes before serving. Garnish with fresh basil and a sprinkle of Parmesan.

Slice into squares and serve warm with extra marinara on the side.