Slice the eggplant about ½ inches thick. You can grill, fry or bake the eggplant. I prefer to sauté with a nice splash of good quality olive oil. When the slices are evenly browned transfer them to a plate with some paper towel to soak up any excess oil. Repeat till all the eggplant is cooked adding oil if necessary.
In a small bowl, combine ½ cup of ricotta cheese, 2 eggs lightly beaten, ½ cup of cream or milk, ½ cup of grated parmesan cheese, lemon zest, salt and freshly ground pepper.
In a large shallow baking dish or 4 small ones layer the eggplant with the ricotta mixture and some homemade marinara sauce. Add some fresh basil leaves in each layer and finish with a generous amount of parmesan cheese and some breadcrumbs.
Bake on a baking sheet for 10 minutes at 425degrees and then another 20 minutes at 375°.
Serve with a fresh green salad and some homemade crusty bread to soak up the sauce left in your plate.