Slice the medium-sized eggplant into even rounds, about half an inch thick. Sprinkle each slice generously with salt and let them sit in a colander for 30 minutes.

Preheat your oven to 400°F (200°C) while you rinse the salted eggplant slices under cold water to remove excess salt. Pat them dry with paper towels, then lay them on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil, then roast for 25-30 minutes.

While the eggplant roasts, mix together the ricotta cheese, finely chopped fresh basil, and a pinch of salt and pepper in a mixing bowl.

Once the eggplant is roasted and slightly cooled, it’s time to assemble. Layer in a baking dish: a slice of roasted eggplant, a dollop of ricotta filling, and a spoonful of marinara sauce.

Preheat your oven to 375°F (190°C). Cover baking dish with aluminum foil and bake for about 25 minutes. Remove foil, sprinkle with mozzarella cheese, and return to oven for an additional 15-20 minutes.

Once out of the oven, let the Eggplant Napoleon rest for 10 minutes before serving. Garnish with fresh basil leaves.