Preheat the oven to 375 degrees. Line two large baking sheets with parchment paper or a thin coating of cooking spray or olive oil.

Place the eggs in a shallow dish. In a separate shallow dish, combine the flour, Italian herb seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a third shallow dish, combine the panko breadcrumbs and parmesan cheese.

Dip the eggplant slices in flour mixture and turn to coat. Shake off excess flour and transfer the eggplant to the eggs. Turn to coat. Allow excess egg to drip off and transfer the eggplant to the panko mixture. Turn to coat, pressing the coating into both sides.

Arrange the eggplant slices on the prepared pans, in a single layer. Drizzle the tops with olive oil or spray lightly with cooking spray.

Bake for 30 minutes, until golden brown, flipping halfway through cooking.

Keep the oven at 375 degrees.

Spoon 1/2 cup of the marinara sauce into the bottom of 13x9-inch baking dish (a 12x9-inch baking dish also works). Arrange half of the eggplant slices over the sauce, overlapping them as needed. Top with half of the remaining marinara sauce and half of the mozzarella cheese (2 cups). Repeat layers, using the remaining eggplant slices, marinara, and mozzarella cheese. If desired, transfer the baking dish to a baking sheet (do this if you’re worried about the cheese melting over the sides of the baking dish).

Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and golden.

Top with basil, if using, and serve.