Arrange the eggplant slices on a rimmed baking sheet and coat front and back with all 4 tablespoons of olive oil.
Roast the eggplant slices at 400 degrees for 10 minutes, and turn over and cook for an additional 10 minutes.
Put some tomato sauce on the bottom of a baking dish and arrange four of the eggplant on the dish. Place a slice of Mozzarella followed by a slice of eggplant a piece of fresh basil than one more mozzarella and finally a slice of eggplant. Omit the basil on the last layer.
Top the eggplant stacks with Marina's tomato sauce and sprinkle with Parmesan cheese.
Bake at 400 degrees for 15 minutes, or until cheese is melted.
After removing from oven, add remaining basil on top of each stack (this is added after baking so it doesn't dry up or burn)
