Place a rack in the middle of the oven and another in the broiler position (about 6 inches from the heat).
Preheat oven to 350 degrees F.
Lightly grease a 9x13-inch glass pan.
Peel the eggplant and cut into sixteen ½-inch slices. Sprinkle on both sides with salt and pepper.
In a small bowl, whisk together the water, mustard, and oregano until smooth.
Spread the mixture evenly on a plate. Place the bread crumbs on another plate.
Dip the eggplant slices into the mustard-oregano mixture and then into the bread crumbs.
Heat 1 tbsp. of the oil in a large nonstick (gray, not black) skillet over medium heat.
Working in the batches, cook the eggplant slices until tender and lightly browned, about 2-3 minutes per side, adding more oil as needed.
Between batches, wipe out any remaining bread crumbs.
Place 8 slices of eggplant in a single layer in prepared baking dish.
Drizzle each slice with 2 tbsp. marinara sauce.
Sprinkle each slice with 2 tbsp. mozzarella cheese (or vegan cheese) and one tbsp. of parmesan cheese (or vegan parmesan).
Place remaining 8 slices of eggplant on top of the first layer to make 8 stacks of 2 slices each.
Top each stack with 2 tbsp. marinara sauce and 1 tbsp. parmesan.
Place in preheated over and back 20-25 minutes.
Transfer the baking dish to the broiler position and broil until cheese is browned and slightly melted, watching carefully to make sure it doesn’t burn.
Serve in stacks, garnished with fresh basil.
Serving Size 4 servings