Preheat the grill to medium for the eggplant, and preheat the oven to 350 degrees to bake the eggplant stacks.

Brush the eggplant slices top and bottom generously with olive oil, and season with salt and pepper. Place on the grill and cook for 3-4 minutes, or until tender and grill marks form. If the eggplant seems dry, brush with a little more olive oil. Flip the eggplant, and repeat on the other side. Remove from heat and set aside.

Place half of the eggplant slices on a foil lined baking sheet and top with some marinara. Place a slice of fresh mozzarella over the marinara, then place a basil leaf over the cheese. Top with another slice of eggplant, followed by more marinara sauce, then sprinkle with parmesan cheese.

Bake for 15-20 minutes or until heated through. Remove from the oven and place on a serving platter, and garnish with freshly chopped basil, if desired. Serve and enjoy!