Preheat the oven to 450 degrees Fahrenheit.

Start by preparing the eggplant: Slice the eggplant and lay the pieces out on a baking sheet. Sprinkle generously with salt and set aside for 10-15 minutes.

After the eggplant has sat for 10-15 minutes, pat dry with paper towels - brushing off any excess salt.

Whisk together the eggs and water in a small bowl and set aside.

In a shallow bowl or plate, stir together the breadcrumbs, 2 tablespoons of parmesan, Italian seasoning, salt, and black pepper.

Dip each piece of eggplant in egg wash and press each side into the breadcrumb mix. Place in a single layer on a baking sheet lined with parchment paper.

Bake eggplant at 450 degrees for 15-20 minutes flipping over 1/2 way through cooking to make sure each side gets crispy.

Assemble the eggplant parmesan: In a baking dish, spread about ½ cup of the sauce into a thin layer on the bottom of the dish. Create 4-5 stacks of eggplant by layering 1 slice of oven-baked eggplant, 1 slice mozzarella, 2-3 tablespoons spaghetti sauce, another piece of eggplant, 1 tablespoon spaghetti sauce, 1 slice mozzarella, and sprinkle with 1/2 tablespoon parmesan cheese. Pour any remaining sauce over top and in between the stacks.

Bake at 450 degrees for 10 minutes or until cheese is bubbling, and garnish each eggplant parmesan with a leaf of basil to serve. We like pairing this easy recipe with a simple side salad.