Preheat your oven to 375°F (190°C).

Slice the eggplants into ½-inch rounds, brush with olive oil, and season with salt and pepper. Lay them out on a baking sheet.

Roast the eggplant in the preheated oven for about 20 minutes, flipping halfway through.

In a mixing bowl, combine the ricotta cheese, grated Parmesan, and the large egg until smooth.

In a 9x13 baking dish, spread about ½ cup of marinara sauce across the bottom. Layer half of the roasted eggplant slices on top.

Dollop and spread half of the ricotta mixture over the first layer of eggplant.

Continue layering with another layer of marinara sauce, the remaining eggplant slices, and the second half of the ricotta mixture.

Top off with the remaining marinara sauce and sprinkle shredded mozzarella cheese on top.

Bake uncovered for 25-30 minutes until bubbling and the cheese is golden brown.

Allow to cool for a few minutes, then garnish with freshly chopped basil before serving.