Place the sliced eggplants on a baking sheet and sprinkle them generously with salt. Allow them to sit for 45 minutes.

Using paper towels, pat the eggplant slices dry to remove excess salt and moisture.

Preheat your oven to 400°F. Lightly grease a large sheet pan.

In one bowl, mix panko breadcrumbs, grated parmesan cheese, olive oil, and Italian seasoning.

In a separate bowl, beat together the eggs and water. Place the flour in a third bowl.

Toss each eggplant slice in flour, then dip it into the egg wash, and coat it in the breadcrumb mixture.

Arrange the coated eggplant slices on the prepared baking sheet and bake for 30-35 minutes.

Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish; layer half of the baked eggplant on top, followed by another cup of marinara and ¾ cup of mozzarella.

Repeat the layering process with the remaining eggplant, marinara sauce, and mozzarella.

Lower the oven temperature to 375°F, cover with aluminum foil, and bake for 25 minutes.

Remove foil and bake for an additional 20 minutes to allow the cheese to become lightly browned.

Let the baked eggplant parmesan rest for 5 minutes before serving.

Top with fresh basil before serving.