Step 1

Preheat the oven to 400 F.

Step 2

Place sliced eggplant in a large bowl and heavily salt. Set aside for about 10 minutes.

Step 3

In a 13-by-9-inch sheet pan, add marinara sauce in an even layer.

Step 4

Remove eggplant from the bowl and pat dry with paper towels to remove excess moisture.

Step 5

Arrange four rows of eggplant slices, mozzarella slices and tomato slices in an alternating shingled pattern in the pan. Sprinkle the breadcrumbs on top and drizzle with olive oil.

Step 6

Bake for 35 minutes or until the mozzarella is melted and bubbly. Sprinkle with Parmesan cheese. Turn on the broiler and return the pan to the oven for 2 minutes, until the cheese is melted and golden brown. Garnish with fresh basil and serve hot.