Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Whisk the eggs in a shallow bowl and place the breadcrumbs in a second shallow bowl.

Dip each eggplant slice into the egg, then coat it in breadcrumbs and arrange the slices on the prepared baking sheet.

Brush both sides of the coated slices lightly with olive oil and sprinkle with salt and pepper.

Bake the eggplant for 20 minutes, flipping the slices halfway through, until golden and crisp.

Spread 1 cup of marinara sauce in the bottom of a 9x13 baking dish and arrange the baked eggplant slices in a single layer over the sauce.

Spoon the remaining marinara over the eggplant, then top evenly with mozzarella and Parmesan.

Return the dish to the oven and bake for 15 minutes until the cheese is melted and bubbly.

While the eggplant finishes baking, cook the spaghetti in a large pot of salted boiling water according to package directions and drain.

Serve the eggplant Parmesan over the cooked spaghetti and scatter fresh basil leaves on top.