Slice eggplant vertically into 1/4 inch slices. Lay slices in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Brush the dried eggplant with olive oil and roast for 15 minutes until lightly browned.
In a baking dish, spread a thin layer of marinara sauce. Top with eggplant, cheese and breadcrumbs. Repeat layers, evenly distributing ingredients. Top with a light coating of parmesan cheese.
Bake, uncovered, for 20-25 minutes until the cheese is melted and the top is bubbling and lightly browned. Garnish with basil leaves.
