Eggplant Parmesan Recipe

Ingredients

• 2 large eggplants (about 800g), sliced into 1 cm rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish