Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Using a sharp knife, slice eggplant crosswise into 1/2-inch intervals, stopping about 1/2 inch from the bottom so slices remain attached. Rotate eggplant and repeat cutting lengthwise to create a crosshatch pattern, being careful not to cut all the way through.
Stuff mozzarella cheese evenly into the cuts of the eggplant. Brush with 1 tablespoon of the olive oil. Wrap eggplant in foil and place on the prepared baking sheet.
Bake in the preheated oven for 30 minutes. Remove foil. Transfer eggplant back to the baking sheet. Brush eggplant with remaining 1 tablespoon olive oil. Stir bread crumbs and Parmesan cheese together in a small bowl. Sprinkle mixture evenly over eggplant.
Bake, uncovered, until golden brown and tender, 25 to 28 minutes. Serve with marinara sauce. Recipe developed by Jaelyn Luong
