# Ingredient List:
→ Vegetables
01 - 2 large eggplants, sliced into ½-inch rounds
02 - 1 teaspoon salt
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 ½ cups Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - ½ 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 - ½ cup grated Parmesan cheese
→ Garnish
14 - ¼ cup fresh basil leaves, chopped
# How To Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on a rack or paper towels. Sprinkle both sides with salt and let rest for 20 minutes to release excess moisture. Pat thoroughly dry with paper towels.
03 - Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and combine breadcrumbs, ½ cup Parmesan, oregano, and black pepper in the third.
04 - Dredge each eggplant slice in flour, shaking off excess. Dip into beaten eggs, then press firmly into breadcrumb mixture to coat evenly. Place breaded slices on prepared baking sheets.
05 - Bake for 20 minutes, flipping slices halfway through, until golden brown and crispy.
06 - While eggplant bakes, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in marinara sauce and simmer for 5 minutes.
07 - Spread ½ cup sauce across the bottom of a 9x13-inch baking dish. Arrange half the baked eggplant slices over sauce. Top with half the remaining sauce, half the mozzarella, and a sprinkling of Parmesan. Repeat layers with remaining eggplant, sauce, mozzarella, and Parmesan.
08 - Bake uncovered for 25 minutes until cheese is melted, bubbly, and lightly golden. Allow to rest for 10 minutes before serving to set.
09 - Sprinkle with chopped fresh basil just before serving.
