Preheat the oven to 425°F and line a baking sheet with parchment paper.
Arrange the eggplant on a wire rack, sprinkle salt on both sides, then allow the moisture from the eggplant to drain for about 10 minutes. Pat the eggplant dry with a paper towel to remove the moisture.
Prepare a dredge station with two bowls. In one bowl, beat together the egg and water. In the other bowl, mix the breadcrumbs, Parmesan cheese and Italian seasoning.
Dip the eggplant slices into the egg wash, making sure to coat both sides. Next, dip the eggplant into the breadcrumb mixture, coating both sides.
Place them on the prepared baking sheet. Season with salt and pepper, and bake in the preheated oven for 20-25 minutes, turning them one.
Top each slice with marina sauce, mozzarella cheese and return to the oven to cook until the cheese melts, about 5 minutes.
Serve with a side of angel hair pasta, if desired, with grated Parmesan and fresh basil.