Cook off eggplant slices in a nonstick pan over medium high with just a tiny bit of olive oil for each batch, about 2 minutes per side. Sprinkle very lightly with salt while cooking. Set aside until all eggplant slices are cooked, adding more oil to the pan as needed.
Spray an 8-inch baking dish with cooking spray, then spoon about ¼ cup marinara sauce over the bottom. Layer with eggplant slices, about ¼ cup sauce, ⅓ of the Parmigiano, and ⅓ of the mozzarella. Repeat with 2 more layers to use up remaining eggplant, Parmigiano, and mozzarella. If desired, toss a few roughly torn basil leaves on top.
Cover with foil and bake until bubbly, about 45 minutes at 350 degrees. Let stand a few minutes before slicing and serving.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/08/eggplant-parmigiana-a-healthier-version/