Classic Baked Eggplant Parmesan

Lay the eggplant slices on paper towels or a wire rack and sprinkle both sides with the 1 tbsp salt; let them sit for 20 minutes so bitter liquid beads on the surface.
Pat the slices completely dry with paper towels, pressing firmly to remove the salt and moisture; this step prevents the eggplant from turning soggy when baked.
Preheat the oven to 425 F and line two large baking sheets with parchment paper, brushing each with a little olive oil.
Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with 1/4 cup of the Parmesan in the third.
Dip each eggplant slice first in flour, shaking off excess, then in egg, letting excess drip off, then press firmly into the breadcrumb mixture to coat both sides evenly.
Arrange the breaded slices in a single layer on the prepared baking sheets without overlapping, and drizzle the tops lightly with the remaining olive oil.
Bake for 20-25 minutes, flipping each slice halfway through with a spatula, until both sides are golden brown and crisp to the touch; a pale, soft crust means it needs more time.
Reduce the oven temperature to 375 F.
Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish.
Layer half of the baked eggplant slices over the sauce, slightly overlapping, then top with 1 cup marinara, 1 cup mozzarella, and a sprinkle of the remaining Parmesan.
Repeat with the remaining eggplant, marinara, and mozzarella to form a second layer, finishing with cheese on top.
Bake uncovered for 20-25 minutes, until the sauce is bubbling at the edges and the cheese on top is fully melted and golden in spots.
Let the dish rest for 10 minutes before slicing so the layers set and hold together, then scatter fresh basil on top before serving.