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 leaves1 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