Ingredients

• 2 eggplant, sliced into ¼-inch rounds
• 1 cup all-purpose flour
• 2 egg, lightly beaten
• 1.5 cup panko breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper, ground
• 24 ounce marinara sauce
• 1 cup ricotta cheese
• 2 cup mozzarella cheese, shredded
• 0.25 cup fresh basil, chopped
• 0.25 cup olive oil

Steps

1. Preheat oven to 400°F.
2. Slice eggplants into ¼-inch thick rounds. Sprinkle both sides generously with salt and place on paper towels to drain excess moisture for 15 minutes.
3. While eggplant drains, prepare the breading station: place flour in one shallow dish, beaten eggs in a second dish, and mix panko breadcrumbs, ½ cup Parmesan, ½ teaspoon salt, and black pepper in a third dish.
4. Pat eggplant slices dry with paper towels to remove excess moisture.
5. Working in batches, dredge each eggplant slice in flour, shaking off excess, then dip in beaten egg, then coat thoroughly in the panko mixture, pressing gently so breadcrumbs adhere.
6. Place coated eggplant slices on two baking sheets, spacing them about ½ inch apart. Drizzle lightly with olive oil.
7. Bake eggplant for 20 minutes, until light golden and tender.
8. While eggplant bakes, combine ricotta cheese with ½ teaspoon salt and 2 tablespoons chopped basil in a small bowl; set aside.
9. Spread ½ cup marinara sauce on the bottom of a 9x13 baking pan.
10. Arrange half of the baked eggplant slices in a single layer over the sauce.
11. Spread half of the ricotta mixture over the eggplant layer.
12. Pour 1 cup marinara sauce over the ricotta.
13. Sprinkle 1 cup mozzarella cheese over the sauce.
14. Repeat layers: remaining eggplant, remaining ricotta mixture, remaining marinara sauce, and remaining mozzarella cheese.
15. Sprinkle the remaining ¼ cup Parmesan cheese over the top.
16. Bake for 20 minutes, until the cheese is melted, bubbly, and light golden brown on top.
17. Remove from oven and let rest for 5 minutes before serving.
18. Garnish with remaining fresh basil and serve warm.