Preheat your oven to 400°. Sprinkle the eggplant slices with a little bit of salt and let rest, on a paper towel while you prep your other things. Pat dry regularly.

To make the breading, mix all ingredients together in a shallow bowl. In another shallow bowl, mix the milk and the cornstarch.

Oil a 9×13″ roasting pan with olive oil. Add 1 1/2 cup marinara sauce to the bottom of the pan. Spread evenly. Dip each eggplant slice in the milk and cornstarch mixture. After shaking off excess liquid, dip the slices in the breading. Place in the roasting pan, overlapping the slices slightly. Drizzle with olive oil. Cover and bake for 15 minutes. Uncover and bake for another 18 minutes, until the eggplant is crispy and the breading is golden. Once ready, top with the fresh basil and serve with the half cup marinara on the side. Bon appétit!