Step by step

Method

4 steps

1. 1

   Slice 2 medium eggplants into ½-inch rounds. Sprinkle with 1½ teaspoons kosher salt and rest 20 minutes on a towel — this pulls bitterness and moisture. Pat very dry.

2. 2

   Set up a dredge: 1 cup flour, 2 beaten eggs, and 2 cups Italian breadcrumbs mixed with ¼ cup grated Parmesan. Coat each slice flour → egg → crumbs. Pan-fry in oil over medium heat until golden, 2–3 minutes per side, or brush with oil and bake at 425°F for 20 minutes, flipping once.

3. 3

   Heat the oven to 375°F. Spread a thin layer of marinara in a baking dish. Layer breaded eggplant, sauce (from 3 cups total), shredded mozzarella (from 2 cups total), and remaining Parmesan. Repeat.

4. 4

   Bake 20–25 minutes until bubbly and browned at the edges. Rest 10 minutes; scatter fresh basil. You want crisp-edged eggplant under gooey cheese and bright marinara — not a soggy oily stack or underdone spongy slices.