Preheat oven to 400 degrees F.

Cut eggplant into 12 1/2 inch slices (remove skin if you desire).

Place eggplant slices on a large baking pan and sprinkle both sides lightly with kosher salt. Let sit 10-15 minutes allowing water to seep out (this will result in a less mushy eggplant after baking). Rinse and pat both sides dry with a clean paper towel. 

In small bowl (big enough to fit an eggplant slice) combine eggs and water; whisk.

In another bowl (also big enough to fit an eggplant slice), combine bread crumbs, 1/2 cup parmesan cheese, salt, ground oregano and ground basil; mix.

Spray a large baking sheet with olive oil or non-stick.

Take eggplant slices and, one at a time, dip in egg wash and then let excess run off, then set in bread crumb mixture and lightly cover both sides.

Repeat for all eggplant slices and place on cookie sheets.

Bake for approx. 15-20 minutes and then remove and flip over; bake for an additional 15-20 minutes or until they start to turn golden brown.

Remove from oven.

Take a baking pan or on a deep cookie sheet and then use the spaghetti sauce and make 6 circles of sauce a little bigger than the diameter of the eggplant slices, not a lot just enough to cover the bottom of the pan.

Place an eggplant slice on top of each sauce-circle.

Then add two small slices of mozzarella cheese on top of each slice and top with marinara sauce.

Then place the other four eggplant slices on top and repeat with mozzarella and sauce.

Add additional 1/2 cup parmesan cheese on top (optional) and sprinkle each stack with a pinch of kosher salt.

Place in oven at 425 degrees F. for approx. 15 minutes or until cheese is melted and bubbling.

Let cool slightly, but serve right away and garnish with fresh basil (or oregano).