Cheesy Eggplant Stacks

Prep - Preheat oven to 400 degrees.
Prep the eggplant - Trim each eggplant and slice into 1" rounds. Sprinkle each eggplant round (both sides) with kosher salt and lay on paper towels or baking rack for 30 minutes. After 30 minutes pat each round dry with a paper towel. Dip each eggplant slice into flour. Shake off as much flour as you can, then dip into lightly beaten egg. Finally, combine the sourdough breadcrumbs and ¼ cup grated Parmesan, then press this mixture onto each side of each eggplant slice. Lay the rounds out on the baking sheet and bake 20 minutes total, ten minutes per side. Remove from oven and let cool for a few minutes.
Stack- Top one eggplant slice with one slice of fresh mozz, 2 T marinara sauce and one T basil pesto. Continue one or two more times, stacking as you go. Sprinkle the tope with Parmesan.
Bake - Return to oven and bake for 15-20 minutes until heated through and the mozzarella is melty. While the stacks are baking, mince the chives and parsley, and warm the remaining marinara in the microwave.
Garnish and Serve - Pour a puddle of marinara in the bottom of each individual serving bowl and place a stack (or two!) in the center. Sprinkle each stack with a generous amount of minced chives and parsley. Serve right away.