# 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
# Directions:
01 - Preheat the oven to 400°F and 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 draw out moisture. Pat dry before proceeding.
03 - Place flour in one shallow dish, beaten eggs in a second dish, and combine breadcrumbs, grated Parmesan, oregano, and black pepper in a third dish.
04 - Dredge each eggplant slice first in flour, then dip in beaten egg, and coat evenly with the breadcrumb mixture. Arrange coated slices on prepared baking sheets.
05 - Bake eggplant slices for 20 minutes, flipping halfway through, until crisp and golden brown.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute. Stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish. Layer half of the baked eggplant slices over the sauce, then top with half the remaining sauce, half the mozzarella, and a sprinkle of Parmesan cheese. Repeat the layers with the remaining ingredients.
08 - Bake uncovered for 25 minutes, until the cheese is bubbly and golden brown. Let rest for 10 minutes before serving.
09 - Optionally, sprinkle chopped fresh basil leaves on top before serving.
