Slice the eggplant into ¼  inch thick rounds and lay them on paper towels.  Sprinkle slices with a few pinches of salt and let the eggplant slices sit for 30-40 minutes.  

Preheat oven to 425. 

Using a paper towel, blot the eggplant and absorb the moisture they released and wipe off excess salt.  

Transfer eggplant to sheet pans covered in parchment paper. It’s ok if they overlap slightly.  Brush both sides with olive oil, season with pepper and a pinch of salt, then bake for 20 minutes, turning halfway through until eggplant is golden.

Put ⅔ cup sauce on the bottom of an 8x8 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Spoon 1/2 cup of the sauce on the eggplant, then sprinkle with 1/3 cup of mozzarella cheese and 1 T parmesan. Add another layer of eggplant and repeat ½ cup of sauce, ⅓ cup mozzarella cheese and 1 T parmesan.  Put the final layer of eggplant on top and cover with 2/3 cup of sauce, 1 cup of mozzarella, and 2 tablespoons parmesan cheese. 

Bake until cheese is melted and everything is bubbling, about 25 minutes.  Switch to broil for an additional 2-3 minutes of cook time to brown the cheese, if desired.  

Allow to sit for 10-15  minutes before cutting into six servings.  Garnish with fresh basil and extra parmesan cheese.