• Preheat oven to 425°F. Stir pesto with marinara sauce; set aside. Whisk together olive oil, Italian seasoning blend, garlic, salt and pepper. Brush over both sides of each slice of eggplant. Arrange eggplant on parchment paper–lined baking sheet.
• Roast eggplant, turning once, for about 20 minutes or until browned and tender. Spoon sauce over each slice of eggplant. Toss together mozzarella and Parmesan; scatter over eggplant.
• Roast for about 10 minutes or until warmed through and cheese is melted. Broil for about 3 minutes or until cheese is browned. Sprinkle with parsley before serving.

Tip: Prepare with baby eggplant to create smaller rounds that are perfect for serving as two-bite hors d’oeuvres.