# What You Need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 teaspoon salt for sweating eggplants
→ 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 for layering
→ Garnish
14 - 1/4 cup fresh basil leaves, chopped
# How To Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Lay eggplant slices on a rack or paper towels. Sprinkle both sides with salt and let sit for 20 minutes to draw out moisture. Pat dry thoroughly with paper towels.
03 - Set up three shallow dishes: place flour in the first, beaten eggs in the second, and combine breadcrumbs with 1/2 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 into breadcrumb mixture to coat evenly. Arrange on prepared baking sheets.
05 - Bake eggplant slices for 20 minutes, flipping halfway through cooking, until golden brown and crispy on both sides.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup sauce in 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 sprinkle of Parmesan. Repeat layers with remaining ingredients.
08 - Bake uncovered for 25 minutes until cheese is melted and bubbly with golden brown spots. Let rest for 10 minutes before serving to set.
09 - Sprinkle with fresh chopped basil if desired. Serve warm.
