# What You’ll Need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon freshly ground black pepper
→ Sauce
09 - 2 cups marinara sauce
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil
→ Cheeses
12 - 2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
→ Garnish
14 - 1/4 cup fresh basil leaves, chopped
# How-To:
01 - Heat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on a rack or paper towels, sprinkle with salt on both sides, and let rest for 20 minutes to remove excess moisture. Pat dry thoroughly.
03 - Place flour in one shallow dish, beaten eggs in a second, and mix breadcrumbs with Parmesan, oregano, and pepper in a third.
04 - Coat each eggplant slice sequentially with flour, egg, then breadcrumb mixture. Arrange on prepared baking sheets.
05 - Bake slices for 20 minutes, flipping halfway, until golden and crisp.
06 - Heat olive oil over medium in a saucepan, sauté garlic for 1 minute, then add marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Layer half of the baked eggplant slices, half the remaining sauce, half mozzarella, and a sprinkle of Parmesan. Repeat layers with remaining eggplant, sauce, and cheeses.
08 - Bake uncovered for 25 minutes until cheese is bubbly and golden. Allow to rest for 10 minutes before serving.
09 - Top with chopped fresh basil if desired.
