Baked Eggplant Parmesan

Instructions

1. 1
   Arrange eggplant slices on a lined baking sheet and sprinkle evenly with kosher salt. Let sit for 30 minutes, rinse, and pat dry.
2. 2
   Set up three shallow bowls with flour, beaten eggs, and bread crumbs mixed with half the Parmesan and Italian herbs.
3. 3
   Dredge each eggplant slice in flour, then dip in egg, and finally coat with bread crumbs.
4. 4
   Preheat oven to 425°F (220°C). Place the breaded eggplant in a single layer on baking sheets, brush with olive oil, and bake 20–25 minutes, flipping halfway, until golden.
5. 5
   Reduce oven to 375°F (190°C). Spread 1 cup marinara in a 9x13-inch baking dish, layer on half the eggplant, top with 1 cup sauce, half the mozzarella, and half remaining Parmesan. Repeat with remaining eggplant, sauce, mozzarella, and Parmesan.
6. 6
   Bake uncovered 20–25 minutes until bubbly and golden. Broil briefly for extra crisp on top, if desired.
7. 7
   Cool 10 minutes, garnish with fresh basil, and serve hot!