Foolproof Eggplant Parmesan (Our No-Soggy Secret!)

Remove the stem from the eggplants and slice them into rounds about one-quarter to one-half inch thick.

Arrange the slices on a baking sheet and sprinkle both sides with coarse salt. Let them sit for about 10 minutes until beads of water form on the surface.

Pat the eggplant slices very firmly with paper towels to dry them completely, wiping away the salt.

Preheat your oven to 400°F (200°C).

Arrange the dried eggplant slices in a single layer on a baking sheet. Roast for 15-20 minutes, or until the slices are slightly tender and have begun to shrink.

While the eggplant roasts, prepare your breadcrumbs. Toast the bread slices until they are dry and golden. Let them cool slightly, then pulse them in a food processor until you have coarse crumbs.

In a shallow bowl, mix these breadcrumbs with the garlic powder, salt, pepper, Italian herbs, and a half cup of shredded parmesan cheese.

Set up your breading station with three shallow dishes: one with the flour, one with the eggs lightly whisked, and one with your seasoned breadcrumb mixture.

Take a roasted eggplant slice, coat it lightly in flour, dip it into the egg, and finally press it firmly into the breadcrumbs to coat both sides.

Choose your cooking method:For pan-frying: Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Cook the slices for 2-3 minutes per side until golden brown and crispy, then place them on a paper towel-lined plate.For baking: Preheat the oven to 350°F. Brush a baking sheet with olive oil, arrange the breaded slices on top, and bake for about 25 minutes until golden.

Spread a thin layer of marinara sauce on the bottom of a large casserole dish to prevent sticking.

Create your first layer of cooked eggplant slices, arranging them in a single, slightly overlapping layer.

Top this with a layer of mozzarella cheese, a few spoonfuls of marinara sauce, and a sprinkle of parmesan. Be careful not to use too much sauce.

Repeat with a second layer of eggplant, mozzarella, marinara, and parmesan.

Bake the assembled casserole uncovered at 400°F for about 30 minutes, or until the sauce is bubbly and the cheese on top is completely melted and beautifully browned.

Let it rest for a few minutes before topping with fresh chopped basil and oregano to serve.