Baked Eggplant Parmesan Recipe (Not Watery!)

Ingredients

• 2 large eggplants (sliced into ½-inch circles)
• 1 tablespoon salt
• 2 cups panko breadcrumbs
• 1 cup grated parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon italian seasoning
• 3 large eggs
• 1 tablespoon water
• ½ cup all-purpose flour
• 1 (24-ounce) jar marinara sauce
• 2 ¼ cups low moisture mozzarella
• ¼ cup fresh basil (chopped, for serving)