Place the eggplant slices on a baking sheet lined with a paper towel, salt the eggplant generously then apply another paper towel on top of the eggplant; let it rest for 45 minutes. Then use the paper towels to pat dry and remove the excess salt and moisture.

Preheat the oven to 400°F and lightly grease a large sheet pan.

Combine bread crumbs, parmesan cheese, olive oil, and italian seasoning in one bowl. Beat eggs and water in a separate bowl. Place flour in a third bowl.

Toss the eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs mixture, making sure to press the breadcrumbs onto the eggplant firmly. Place onto the prepared baking sheet, and repeat with the remaining slices. Bake until the eggplant coating is browned, about 30-35 minutes.

Add about 1 cup of marinara sauce into the bottom of a 9 by 13-inch baking dish. Place half of the eggplant on top of the marinara. Spoon another 1 cup of marinara over the top, followed by ¾ cup mozzarella. Apply the remaining eggplant on top of the cheese followed by the remaining marinara and remaining cheese.

Lower the oven temperature to 375°F. Cover with aluminum foil and bake for 25 minutes. Uncover and continue baking until the cheese has lightly browned, about 20 more minutes.

Remove from heat and allow to rest for 5 minutes before cutting and serving. Serve with fresh basil.