Eggplant Parmesan Dip

Ingredients

• 1 medium eggplant , trimmed and cut into 1/2-inch pieces (about 7 cups)
• 1 tablespoon kosher salt
• 3 medium garlic cloves , unpeeled
• 1 large yellow onion , peeled and quartered
• 3 tablespoons olive oil , divided
• 1 ounce Parmesan cheese , grated (about 1/4 cup), plus more for sprinkling
• 1 ( 8 - ounce ) package pre-shredded low-moisture mozzarella cheese , divided
• 1 cup jarred marinara sauce (such as Rao’s), or homemade
• 1/4 cup seasoned panko breadcrumbs
• 1 ( 10 - ounce ) baguette , sliced on an angle into 1/2-inch-thick slices
• 4 tablespoons salted butter , melted
• Fresh basil leaves , for garnish

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