Line up a baking tray with 2 large baking sheets with parchment papas and coat it with cooking spray.

In a large mixing bowl, whisk Italian seasoning, panko, parmesan, and season it with black pepper and salt.

In another shallow bowl, beat 3 large eggs with 2 tablespoons of water and mix salt and black pepper.

Dip an eggplant slice into the egg mixture and coat in panko wash.

Arrange all the slices of eggplants on a prearranged baking tray.

Repeat to dredge all eggplant slices and spray the top of pieces with cooking spray.

Bake all slices until softened from the inside and get golden color and crispy texture.

Bake them for 30 to 35 minutes.

In a large baking tray, spread 1 cup of marinara evenly and add a layer of eggplant slices.

Over the slices, add one more layer of marinara on top of it.

Sprinkle 1 cup of parmesan cheese and basil onto these slices.

Repeat the process to use all the ingredients to make them finish.

Bake them until golden brown for 15 to 17 minutes more.