Preheat the oven to 400° F and grease a large rimmed baking sheet with a tablespoon of olive oil.

Wash the eggplant and use a paper towel to dry them well. Get a sharp knife to slice the eggplant. Arrange its slices on the greased baking sheet.

Place it in the oven to roast until the eggplant skin is nicely browned around the edges. Do this for around 20 minutes.

Remove the eggplant slices from the oven and set them aside to cool for a few minutes.

Grease a 9x13-inch casserole dish with the remaining tablespoon of olive oil.

Layering instructions: Arrange half of the roasted slices of eggplant on the bottom of the casserole dish. Top with half of the marinara, half of the pesto sauce, and half the cup of the parmesan cheese. Repeat for the second layer and finish by sprinkling the mozzarella on top. You can also use a smaller baking dish and make more layers for taller eggplant parmesan.

Place in the oven to roast the seasoned eggplants until everything is bubbling nicely and the cheese is all melted and golden. Do this for around 10-15 minutes. Top with fresh parsley and remaining cheese. Serve immediately. Enjoy!