# What You'll 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 Cook:
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 allow to sit for 20 minutes to remove excess moisture. Pat dry thoroughly with paper towels.
03 - Place flour in one shallow dish, beaten eggs in a second dish, and combine breadcrumbs, Parmesan cheese, oregano, and black pepper in a third dish.
04 - Dredge each eggplant slice first in flour, then dip into beaten eggs, and finally coat evenly with the breadcrumb mixture. Arrange coated slices on prepared baking sheets.
05 - Bake eggplant slices for 20 minutes, turning halfway through, until golden brown and crisp.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute, then stir in marinara sauce. Reduce heat and simmer for 5 minutes.
07 - Spread 1/2 cup marinara sauce evenly across the bottom of a 9x13-inch baking dish. Layer half of the baked eggplant slices over the sauce. Top with half of the remaining sauce, half of the shredded mozzarella, and sprinkle with Parmesan cheese. Repeat layering with the remaining eggplant, sauce, mozzarella, and Parmesan.
08 - Bake uncovered for 25 minutes until cheese is melted, bubbly, and golden brown. Remove from oven and allow to rest for 10 minutes before serving.
09 - Optionally, garnish with chopped fresh basil leaves before serving.
