Arrange the sliced eggplant on a baking sheet and sprinkle lightly with salt. Let sit for 30 minutes to draw out excess moisture, then rinse and pat dry; this helps prevent sogginess.
Mix panko breadcrumbs and grated Parmesan cheese in a shallow bowl. In a small bowl, whisk together minced garlic, honey, and olive oil.
Brush both sides of each eggplant slice with the garlic-honey olive oil mixture, then dip into the breadcrumb mixture, pressing lightly to adhere. Arrange coated slices on a clean baking sheet.
Bake the eggplant slices in a preheated oven at 400°F (200°C) until golden brown and crispy around the edges, about 20 minutes. Flip halfway through for even browning.
Spread a thin layer of marinara sauce in a baking dish, then layer baked eggplant slices over the sauce. Cover with more marinara, then sprinkle with shredded mozzarella cheese.
Repeat layering if desired, ending with a generous topping of mozzarella. Place the dish in the oven and bake until bubbling and cheese is melted and slightly browned, about 20 minutes.
Remove from oven, let rest for a few minutes, then slice and serve hot. Enjoy the crispy, cheesy layers with a hint of honey sweetness.
