Eggplant Parmesan Stacks - Bertolli

Ingredients

• 2 small eggplant (12 ounces)
• 2 teaspoons kosher salt
• 3 cups coarse breadcrumbs from fresh artisanal bread*
• 1 tablespoon chopped fresh marjoram or oregano
• 1 tablespoon chopped fresh parsley
• 2 eggs
• 2 tablespoons water
• 1/4 cup all-purpose flour
• 1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste
• 1 jar (24 ounce) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce
• 3/4 cup ricotta cheese
• 12 ounces fresh mozzarella cheese sliced
• 8 large basil leaves, thinly sliced