Preheat your oven to 375°F.

Sprinkle the eggplant rounds with sea salt and let them rest for about 15 minutes to release excess moisture. Pat them dry with a clean kitchen towel.

In a large skillet, heat the extra virgin olive oil over medium heat. Cook the eggplant slices in batches for approximately 3-4 minutes on each side until golden brown. Remove from skillet and set aside.

In a baking dish, pour a thin layer of marinara sauce to cover the bottom. Layer half of the eggplant rounds on top of the sauce.

Spread half of the basil pesto over the eggplant, followed by half of the mozzarella and half of the Parmigiano-Reggiano cheese.

Repeat the layering process with the remaining eggplant, pesto, marinara sauce, mozzarella, and Parmigiano-Reggiano.

Season the top with black pepper and crushed red pepper flakes if desired.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and golden brown.

Allow the dish to rest for 5 minutes before serving. Garnish with fresh basil leaves.