Preheat oven to 375 degrees while preparing dish
Slice eggplant, thinly. I have an adjustable slicer so all my slices are 1/4" thickness. Mix eggs and milk in a shallow bowl with a whisk. Pour bread crumbs in another shallow bowl. I have Pampered Chef's coating trays and tool. Makes dipping each slice of eggplant much easier! Mix ricotta cheese with the Italian seasoning. Put aside.
Dip each slice of eggplant in the egg/milk mixture. Coat thoroughly on both sides. Then coat on both sides with the bread crumbs. Place in fyring pan and cook until lighty browned on either side. Place eggplant in baking dish that has marinara covering the bottom. Do one layer of eggplant and then place one teaspoon of the ricotta mixture on top of each slice. Then top ricotta with 1 teaspon of basil pesto.
Repeat the layering of the eggplant, ricotta mixture and basil pesto. When you have finshed layering all the eggplant, drizzle the balsamic glaze on the top. Bake for 30 minutes or unil hot and bubbly. Then enjoy!
