Ingredients

2 medium eggplants
12-16 ounces low-moisture mozzarella, roughly grated (depending on how cheesy you want it and how large your eggplants are)
1 (24-ounce) jar of marinara sauce (or 2 1/2 cups of your favorite homemade marinara)
3 cloves garlic, minced
1/4 cup oregano leaves, whole
1/4 cup basil leaves, torn in half, plus more to serve
2 tablespoons olive oil
1 dash kosher salt, to taste
1 dash freshly ground black pepper, to taste
1/2 cup shredded Parmesan
1/2 cup panko breadcrumbs

Directions

Center a rack in the oven and preheat to 375°F.
Slice eggplants into 1/4- to 1/2-inch-thick slices crosswise, stopping about 1/4 inch from the bottom so it stays connected along one end. An easy way to do this: Place a chopstick on either side of the eggplant, and cut until your knife hits the chopsticks; this will keep you from slicing all the way through.
Add marinara sauce to a 9 x 13-inch baking pan. Arrange eggplants on top of the sauce.
Sprinkle the mozzarella, garlic, oregano, and basil leaves in between each slice of eggplant. Drizzle with olive oil. Sprinkle with salt and pepper, taking care to get some in between the slices. Bake, covered, until the eggplant is very tender (but not totally melted) and sauce is bubbly, about 50 minutes.
Meanwhile, combine the Parmesan and panko breadcrumbs in a small bowl. Add salt and pepper to taste.
Remove the eggplant pan from the oven and uncover. Divide the bread crumb mixture evenly and sprinkle on top of both eggplants. Return the pan to the oven and bake, uncovered, until the Parmesan-panko mixture is lightly browned and crispy, about 10 minutes more.
Top with more torn basil and serve with crusty Italian bread.