Courtesy of Renee Reardin.
Preheat oven to 350ºF.
Dip eggplant slices in beaten egg, then in breadcrumbs. Place slices on a baking sheet and place on the middle oven rack for 5 minutes.
Flip the slices over and bake for another 5 minutes.
Remove the eggplant slices from the baking sheet, and cover with parchment paper. Scoop dollops of sauce onto the pan, 1 scoop for every slice of eggplant.
Place an eggplant slice on each dollop, cover with sauce, then lay slices of mozzarella cheese on top. Sprinkle the Parmesan cheese then top with basil.
Bake until golden brown, about 30 minutes.