Step by step

Method

7 steps

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with cooking spray or a drizzle of olive oil.

2. 2

   Set up a breading station with two shallow bowls — one with the beaten eggs, one with the Italian bread crumbs. Dip each eggplant slice in egg, let the excess drip off, then press into the bread crumbs to coat both sides. Arrange in a single layer on the prepared baking sheet.

3. 3

   Bake for 5 minutes, then flip each slice and bake for another 5 minutes until lightly golden and set.

4. 4

   Spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish. Lay the baked eggplant slices on top in an even layer. Sprinkle with a portion of the mozzarella and Parmesan.

5. 5

   Repeat the layering — marinara, eggplant, cheeses — until all ingredients are used. Finish with a final layer of cheese on top and sprinkle dried basil evenly over the surface.

6. 6

   Bake uncovered for 35 minutes, or until the cheese is golden, bubbling, and lightly browned in spots.

7. 7

   Remove from the oven and let rest for 5 minutes before slicing and serving.