Lay the sliced eggplant in a single layer onto two baking sheets. Sprinkle liberally with salt. Let sit for 15 minutes. Flip the eggplant over, salt again, and allow to sit for 15 more minutes.

Run the sliced eggplant under lukewarm water to remove the salt. Pat each slice dry with paper towel. Set the slices aside.

Next, set up your dredging station by whisking together the eggs and the water into a wide-set bowl. Set aside.

In a larger bowl, whisk together the panko breadcrumbs, Parmesan cheese, basil, oregano, granulated garlic, and black pepper. Set aside.

Preheat oven to 350 degrees.

Drizzle two sheet pans with 2 tablespoons of olive oil.

Begin to coat each slice of the eggplant by first dipping into the egg and then coating with the panko mixture. Press the eggplant into the panko mixture. You want a good coating of the panko to adhere to the eggplant.

Place the coated eggplant on the oiled baking sheets - do not overlap - and place in the preheated oven for 20 minutes.

Remove from the oven, flip each eggplant slice, and bake for an additional 20 minutes.

Remove from the oven once again, top each eggplant slice with 1-2 tablespoons of tomato sauce. Sprinkle the mozzarella cheese onto the tomato sauce. Bake for 20 minutes.

Garnish with more Parmesan cheese and fresh cut parsley.