Line two baking sheets with a double layer of paper towels and evenly spread the eggplant slices across them. Liberally salt the slices, using about a teaspoon of salt in total. Allow them to rest at room temperature for 45 minutes to an hour.

After the resting period, use fresh paper towels to wipe the tops of the salted eggplant slices, removing excess salt, and press down firmly to release any remaining liquid. Once dry, transfer them to a plate.

Wipe the baking sheets clean and line them with parchment paper or aluminum foil. Spray the lining generously with cooking oil. Preheat your oven to 450 degrees F.

In a medium bowl, beat the eggs until well blended. In another medium shallow bowl, pour the breadcrumbs. Take one slice of eggplant, dip it into the egg mixture to coat both sides, and then press one side into the breadcrumbs. Place the coated slice on the prepared baking sheet and repeat until all slices are coated.

Before baking, spray the tops of the eggplant slices generously with cooking oil. Bake in the preheated oven for about 15 minutes, or until the eggplant becomes soft and the breadcrumb coating turns crispy.

Once baked, remove the pans from the oven and top each slice with a heaping tablespoon of tomato sauce, followed by a slice of mozzarella cheese. Return the pan to the oven and bake for an additional 3 to 5 minutes, until the cheese is melted and bubbly. Finish by garnishing with fresh basil before serving.