Baked Eggplant Parmesan

Bahan-bahan (8 porsi)

• 2 medium eggplants (about 2 pounds total), sliced into 1/2-inch thick rounds
• 2 cups Panko breadcrumbs
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt (plus extra for sweating the eggplant if desired)
• 1/2 teaspoon freshly-cracked black pepper
• 2 large eggs
• 4 cups marinara sauce, homemade or store-bought*
• 2 cups shredded Mozzarella cheese
• 2/3 cup finely-grated or shaved Parmesan cheese, plus extra for serving
• 1 cup chopped fresh basil leaves