Eggplant Parmesan

Ingredients

• 1 eggplant large, sliced into 1/2" thick slices
• 2 tablespoons kosher salt
• 1 1/2 cups Italian seasoned breadcrumbs
• 3 eggs
• 1/2 cup milk
• 4 tablespoons vegetable oil for lightly pan-frying
• 3 cups marinara sauce homemade or store-bought
• 2 cups mozzarella whole milk, shredded
• 1 cup Parmesan cheese shredded
• 1 handful fresh basil leaves chopped, for garnish, optional