Sheet Pan Eggplant Parmesan

Ingredients

• 3 tablespoons kosher salt, divided
• 2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds
• 1/4 cup olive oil, divided
• 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices)
• 2 garlic cloves, minced
• 1 tablespoon lemon zest (from 1 lemon)
• 1 teaspoon fresh thyme leaves
• 1 teaspoon black pepper
• 4 plum tomatoes (about 4 ounces each), sliced
• 1 pound fresh mozzarella cheese, sliced
• 1 (24-ounce) jar marinara sauce (about 3 cups)
• 4 ounces Parmesan cheese, grated (about 1 cup)
• 1 cup loosely packed fresh basil leaves, torn

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