Preheat oven to 450°F with a large empty sheet pan inside.

Beat the eggs in a pie pan or shallow bowl that can accommodate the eggplant. Mix the matzo meal with parsley and salt in a second container.

Place the eggplant in the eggs and then coat with matzo meal. Place on a plate. When all eggplant is breaded, remove sheet pan from oven and brush with 2 tablespoons evoo. Place eggplant on sheet pan in one single layer.

Bake until nice and golden brown about 8 minutes. Flip and cook until golden on the other side, another 8 minutes.

Mix tomato sauce with basil. Spoon tomato sauce over eggplant, sprinkle with mozzarella and parmesan, return to oven and bake until sauce is bubbly, about 15 minutes.