Lay the eggplant slices in a single layer, and sprinkle with salt. Allow to sit for 15 minutes to release some of the water. Pat dry with towels.
Preheat oven to 400 degrees.
On a plate, combine both breadcrumbs, parmesan, olive oil, and seasoning.
Place the flour on a different plate, and whisk eggs in a bowl.
Toss the eggplant slices in the flour, eggs, and then press into the breadcrumbs.
Place on a parchment lined baking sheet. Bake for about 30 minutes, or until golden.
Add about 1 cup marinara to the bottom of a greased 9x13 inch baking dish.
Place a layer of eggplant ,and sprinkle some more sauce on top. Sprinkle on some mozzarella cheese. Repeat the layers of eggplant, marinara, and cheese, ending with cheese on top.
Turn the oven down to 375 degrees. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes, or until golden and bubbling.
Serve with fresh basil on top.
