Preheat oven to 350. Partially peel and then slice the eggplant the long way (not into rounds, into long strips) into as thin a slice as possible, no more than ¼ of an inch. Arrange on a baking sheet, drizzle with olive oil and season with salt and pepper, and bake until eggplant is tender and just slightly brown, about 15 minutes.
Lay slices of cooked eggplant across the ramekin so that the bottom and sides of the ramekin are completely covered and the ends of the eggplant slices hang over the sides of the ramekin (see photo). Add a spoonful of sauce, ½ oz mozzarella cheese and a sprinkle of Parmesan cheese and basil. Add a folded slice of the cooked eggplant to the top and repeat this step for a second layer. Using the ends of the eggplant slices hanging over the edge of the ramekin create a top, covering the cheese and tucking the ends in.
Repeat this process for all the eggplant slices. Top each one with another spoonful of sauce and Parmesan. Bake at 350 for 15 minutes until firm and browned on top.
To serve, flip the ramekins upside down to remove the miniature eggplant parmesans. Serve with another spoonful of sauce and fresh Parmesan and basil to garnish.
Recipe by The Two Bananas at https://thetwobananas.com/recipes-italy-mini-baked-eggplant-parmesan/