Lay the eggplant slices on paper towels or a rack, sprinkle both sides with the kosher salt and let them sit for 30 minutes. Press firmly with paper towels to dry them.

Heat the oven to 425°F (220°C). Brush two rimmed baking sheets generously with olive oil.

Beat the eggs in a shallow dish. In a second dish, mix the panko, Italian breadcrumbs, Parmesan and garlic powder.

Dip each slice in egg, let the extra drip off, then press it into the crumbs on both sides. Arrange on the baking sheets in a single layer and drizzle or brush the tops with the remaining olive oil.

Bake for 25 to 30 minutes, flipping halfway, until both sides are deep golden and crisp. Lower the oven to 375°F (190°C).

Spread 1 cup of marinara in a 9x13-inch baking dish. Add half the eggplant, 1 cup of sauce, half the mozzarella and 1/4 cup Parmesan. Repeat with the remaining eggplant, sauce and cheese.

Bake uncovered for 25 minutes, until bubbling and browned on top.

Let it rest for 15 minutes before cutting so the layers set. Top with basil and serve.