Eggplant (Aubergine) Parmesan - cooking recipe

Ingredients

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Preparation

Slice eggplant into rounds at least 1/4 inch thick.
Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
Repeat until all ingredients are used.
Bake in a 375 degree oven until the casserole is bubbling.
Remove from oven and let rest for 5-10 minutes before serving.