Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: Kosher Salt; 3 lb. Italian eggplants (about 2 large), peeled, sliced lengthwise ½ thick; 2½ cups panko (Japanese breadcrumbs); 1 cup all-purpose flour; 4 large eggs; 1 cup extra-virgin olive oil, divided, plus more for foil; 3 oz. Parmesan, finely grated (about 1½ cups); ½ cup finely chopped basil; 2 20-oz. jars Barilla® Vero Gusto Sicilian Herb sauce; 1 lb. fresh mozzarella, thinly sliced