Baked Eggplant Marinara with Basil

Ingredients

• Salt
• 2 medium eggplants, sliced crosswise 1/3 inch thick (1 3/4 pounds)
• Vegetable oil, for frying
• 1/4 cup fine, dry bread crumbs
• 2 cups thick marinara sauce
• 3 large hard-cooked eggs, sliced 1/4 inch thick
• 1/4 pound fresh mozzarella, sliced 1/8 inch thick
• 1 cup loosely packed basil leaves
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

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