1. Preheat oven to 375°F and cover two baking sheets with foil.
2. Beat eggs with salt and pepper and set aside; place Italian breadcrumbs onto a separate plate.
3. Dip the eggplant into the egg wash on both sides and then into the Italian breadcrumbs; place on the cookie sheet in a single layer.
4. Bake the breaded eggplant rounds for 20-30 minutes (depending on thickness) until lightly browned.
5. In a glass baking dish, layer baked eggplant with marinara, a basil leaf and a sprinkle of Parmesan; repeat 4-5 times.
6. Pour the remaining marinara sauce on top of the eggplant stacks and sprinkle with a generous amount of Parmesan cheese.
7. Bake for 30 minutes at 375°F and then garnish with fresh basil.
