Baked Eggplant Parmesan

Ingredients

• 2 large eggplants (about 2 lbs total), sliced into 1/2-inch rounds
• 1 tablespoon salt (for drawing out moisture)
• 1 1/2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 1/2 cup olive oil, divided
• 3 cups marinara sauce (jarred or homemade)
• 2 cups shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, torn

Nutrition (estimated per serving)

Method

1. Slice the eggplants crosswise into 1/2-inch thick rounds. Lay the rounds in a single layer on a large baking sheet lined with paper towels, sprinkle both sides evenly with 1 tablespoon salt, and let them sit for 30 minutes; you'll see beads of moisture form on the surface, which is bitter liquid leaving the eggplant.
2. After 30 minutes, blot each eggplant slice firmly with fresh paper towels on both sides to remove the moisture and salt; this step keeps the final bake from turning watery and soggy.
3. Preheat your oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper, brushing the parchment lightly with olive oil.
4. Set up a breading station with three shallow bowls: flour in the first, the beaten eggs in the second, and the breadcrumbs mixed with 1/2 cup of the Parmesan cheese in the third.
5. Working one slice at a time, dredge an eggplant round in the flour and shake off the excess, then dip it fully in the beaten egg letting excess drip off, then press it into the breadcrumb mixture on both sides until fully coated with no bare spots. Place on the prepared baking sheet. Repeat with all slices, spacing them without overlapping.
6. Drizzle or brush the remaining 1/2 cup olive oil evenly over the tops of all the breaded slices; this helps them crisp and brown in the oven instead of staying pale and soft.
7. Bake the breaded eggplant for 15 minutes, then use tongs to carefully flip each slice, and bake for another 10 to 12 minutes, until both sides are deep golden brown and feel firm and crisp when tapped with a spatula. Remove from the oven and reduce oven temperature to 375 degrees Fahrenheit.
8. Spread 3/4 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish, just enough to lightly coat it.
9. Arrange a single layer of the baked eggplant slices over the sauce, overlapping slightly like shingles to fit them all. Spoon about 1 cup of marinara over this layer, spreading it so most slices are covered, then sprinkle with 3/4 cup shredded mozzarella and 2 tablespoons of the remaining Parmesan.
10. Repeat with a second layer: remaining eggplant slices, remaining marinara sauce, and most of the remaining mozzarella, saving a small handful of mozzarella and Parmesan for the final top layer.
11. Sprinkle the reserved mozzarella and Parmesan over the very top, along with the dried oregano and red pepper flakes if using.
12. Cover the dish loosely with foil, tenting it so it doesn't touch the cheese, and bake at 375 degrees Fahrenheit for 20 minutes until the sauce is bubbling visibly at the edges of the dish.
13. Remove the foil and bake for another 10 to 15 minutes uncovered, until the cheese on top is fully melted, golden brown in spots, and the sauce bubbles vigorously around the edges.
14. Let the casserole rest for 10 minutes before slicing and serving; this resting time lets the layers set so slices hold together instead of sliding apart. Garnish with torn fresh basil just before serving.

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