2 eggplants (sliced lengthwise about 1/4 inch thick (peeling optional), about 14 slices total)
1/2 cup olive oil
  Salt and freshly ground black pepper
3 tablespoons pesto
2 cups marinara sauce (heated)
1 pound fresh whole milk mozzarella cheese or mozzarella di bufala (thinly sliced)
1 cup grated Parmesan cheese