# List of Ingredients:
→ 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, homemade or store-bought
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 Steps:
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 set aside for 20 minutes to draw out moisture. Pat dry with paper towels.
03 - Place flour in one shallow dish, beaten eggs in another, and combine breadcrumbs, 1/2 cup Parmesan, oregano, and black pepper in a third dish.
04 - Coat each eggplant slice first in flour, then dip into eggs, and finally dredge in breadcrumb mixture. Arrange breaded slices on the prepared baking sheets.
05 - Bake the 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 sauté for 1 minute. Stir in marinara sauce and simmer for 5 minutes.
07 - Spread 1/2 cup of sauce in a 9x13-inch baking dish. Layer half the baked eggplant over the sauce, top with half the remaining sauce, half the mozzarella, and sprinkle Parmesan. Repeat layers with remaining eggplant, sauce, and cheeses.
08 - Bake uncovered for 25 minutes until cheese is bubbly and golden. Let stand for 10 minutes before serving.
09 - Sprinkle chopped fresh basil over the top before serving, if desired.
