Lay eggplant slices in a single layer on a baking sheet and sprinkle both sides with kosher salt. Let sweat for 30 minutes to draw out bitterness. Pat completely dry with paper towels - this is crucial for crispiness.

Set up a dredging station: flour in one shallow dish, beaten eggs in another, and panko mixed with 1/2 cup Parmesan in a third. Dredge each slice in flour, shake off excess, dip in egg, then press into panko mixture. Place on a wire rack.

Heat 1/4 inch of olive oil in a large skillet over medium-high heat until shimmering. Fry eggplant in batches for 2-3 minutes per side until deep golden brown. Transfer to a paper towel-lined plate. Add more oil between batches as needed.

Preheat oven to 375 degrees F. Spread 1 cup marinara in the bottom of a 9x13 inch baking dish. Arrange half the fried eggplant in a single layer, overlapping slightly. Top with 1 cup sauce and half the mozzarella. Repeat layers, finishing with remaining 1 cup sauce and reserved 1/2 cup Parmesan.

Cover with foil and bake for 25 minutes. Remove foil and bake 10-15 minutes more until cheese is melted and sauce is bubbling at the edges. Let rest 10 minutes before serving - this helps the layers set so they don't slide apart.

Scatter torn fresh basil over the top and serve hot. Extra sauce on the side is never a bad idea.