Eggplant Marinara Flatbread

olive oil, divided

(1/3-1/2-inch thick) slices eggplant, about 4 inches in diameter

Thick slices artisan bread, such as ciabatta, Italian, etc. (about 9 x 12 inches surface area)

Marinara sauce (about 1 cup)

soft fresh goat cheese (I used garlic herb)

chopped fresh basil, plus extra for garnish

coarsely grated mozzarella cheese