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1
Salt the eggplant slices and layer them in a colander.
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2
Cover with a plate and weight down with a large can.
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3
Let stand for 30 minutes.
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4
Pat the eggplant slices dry.
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5
Preheat the oven to 400.
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6
In a large skillet, heat 1/8 inch of oil.
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7
Fry the eggplant slices in batches over moderately high heat until browned and tender, about 2 minutes per side.
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8
Drain on paper towels.
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9
Add more oil to the skillet as needed.
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10
Sprinkle 2 tablespoons of the bread crumbs in a 10-inch round baking dish.
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11
Arrange half of the eggplant slices in the dish, overlapping them slightly.
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12
Spread the marinara sauce over the eggplant and arrange the hard-cooked egg slices on top.
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13
Cover with the mozzarella.
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14
Scatter the basil leaves over the cheese and season with black pepper.
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15
Arrange the remaining eggplant slices on top.
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16
Cover with foil and bake until heated through and the mozzarella is just melted, about 20 minutes.
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17
Preheat the broiler.
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18
Uncover the baked eggplant and sprinkle the top with the remaining 2 tablespoons of bread crumbs.
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19
Drizzle with the olive oil and broil until browned, about 2 minutes.
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20
Let the eggplant rest for at least 10 minutes and up to 30.
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21
Cut into wedges and serve warm or at room temperature.
