Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

INGREDIENTS

• 1 large unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
• 1 teaspoon fine sea salt, or as needed
• 2 eggs
• 1 tablespoon whole milk
• 1 cup Italian-seasoned bread crumbs, or more as needed
• 3/4 cup extra-virgin olive oil, or as needed
• 1 (24 ounce) jar prepared marinara sauce (such as De Cecco®)
• 1 bunch fresh basil, coarsely chopped
• 1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
• 1/2 cup freshly grated Parmesan cheese