Hasselback Eggplant Parmesan

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

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