Place the eggplant slices on a paper towel-lined baking sheet and sprinkle both sides with kosher salt. Let sit for 30 minutes to draw out excess moisture and bitterness.

Pat the eggplant slices completely dry with paper towels.

Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper and lightly coat with nonstick spray.

Set up a breading station using three shallow bowls. Place the flour in the first bowl. Place the beaten eggs in the second bowl. In the third bowl, mix the Panko breadcrumbs, half of the grated Parmesan cheese, and the Italian seasoning.

Dredge each eggplant slice in the flour, dip it into the eggs, and press it firmly into the breadcrumb mixture until evenly coated.

Arrange the breaded eggplant slices in a single layer on the prepared baking sheets.

Bake for 20 minutes, flipping the slices halfway through, until golden brown and crispy. Remove from the oven.

Spread a thin layer of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Layer half of the baked eggplant slices in the dish. Top with half of the remaining marinara sauce, half of the shredded mozzarella cheese, and half of the remaining Parmesan cheese.

Repeat the layering process with the remaining eggplant, marinara sauce, mozzarella cheese, and Parmesan cheese.

Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly browned on top.

Let the dish rest for 10 minutes, then garnish with fresh parsley before slicing and serving.