Eggplants: 2 medium, sliced into 1/4-inch thick rounds
Salt: to sweat the eggplant slices
Parmesan cheese: 1/2 cup, grated (mixed into breadcrumbs)
Breadcrumbs: 2 cups (Italian seasoned or add 1 teaspoon of Italian seasoning to plain breadcrumbs)
Olive oil: for brushing the baking sheets
Eggs: 2, beaten
For Layering:
Marinara sauce: 3 cups (homemade or store-bought)
Mozzarella cheese: 2 cups, shredded
Parmesan cheese: 1 cup, grated
Fresh basil: a handful, chopped (for garnish)
Salt and pepper: to taste
Instructions
Prep the Eggplant:
Place eggplant slices in a single layer on paper towels. Sprinkle both sides with salt and let them sit for about 30 minutes to sweat out bitterness. Rinse with water and dry thoroughly with more paper towels.
Preheat Oven and Prepare Baking Sheets:
Preheat your oven to 400°F (200°C). Brush two baking sheets with olive oil or line them with parchment paper for easier cleanup.
Bread the Eggplant:
Dip each eggplant slice into the beaten eggs, then dredge in the breadcrumb-Parmesan mixture, pressing the crumbs onto both sides of the eggplant. Place the coated slices on the prepared baking sheets in a single layer.
Bake for 20-25 minutes, flipping once halfway through, until the eggplant is golden and beginning to crisp.
Layer the Casserole:
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Layer half of the baked eggplant slices over the sauce. Cover with more marinara sauce, then sprinkle with half of the mozzarella and Parmesan cheeses.
Repeat the layers with the remaining eggplant, marinara sauce, and cheeses. Season each layer with a pinch of salt and pepper to taste.
Bake:
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese is bubbly and golden.
Garnish and Serve:
Let the baked Eggplant Parmesan rest for 10 minutes before serving. Garnish with chopped fresh basil.
