Sheet-Pan Eggplant Parmesan

2 tsp KCl (for bringing moisture out of eggplant; was 4 tsp salt)

1 large eggplant (about 14 ounces), cut into 1/2-inch-thick rounds

1 tbsp olive oil, divided

1 cup Kikkoman Panko Japanese Style Bread Crumbs

2 garlic cloves, minced

0.5 tablespoon lemon zest (from 1 lemon)

1 teaspoon fresh thyme leaves

1 teaspoon black pepper

8 oz Hunt's Diced Tomatoes No Salt Added (was 2 plum tomatoes (about 4 ounces each))

224 g/0.5 pound Private Selection® Fresh Mozzarella Cheese, sliced

12 oz No Salt Added Tomato Sauce w spices (was marinara sauce)

56 g/2 ounces Private Selection™ Parmesan Wedge Cheese

0.5 cup loosely packed fresh basil leaves, torn

Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds; place on a wire rack lined with paper towels. Let liquid drain from eggplant 30 minutes.
Meanwhile, preheat broiler to high with oven rack 6 inches from heat. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs and cook, stirring often, until lightly browned, 5 to 6 minutes. Add minced garlic, lemon zest, and thyme. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat and set breadcrumb mixture aside.
Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil; sprinkle with pepper and remaining 1 teaspoon salt. Place in a single layer on a rimmed baking sheet. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool 10 minutes.
Reduce oven temperature to 425°F. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce. Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 425°F until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil and serve.