Baked Eggplant Parmesan

Arrange eggplant slices on a baking sheet and evenly sprinkle with salt. Allow to sit for 30 minutes to extract moisture, then pat thoroughly dry with paper towels.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly brush with olive oil.

Dredge each eggplant slice in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan, oregano, garlic powder, and black pepper. Transfer slices to prepared baking sheets.

Drizzle or brush tops with olive oil. Bake for 20 minutes, flipping slices halfway through, until golden brown and crisp.

In a 9x13-inch baking dish, spread 1/2 cup marinara sauce. Arrange half the baked eggplant slices in a single layer.

Top with 3/4 cup marinara sauce and 1 cup shredded mozzarella cheese.

Add remaining eggplant slices, followed by remaining marinara sauce and mozzarella. Sprinkle with reserved Parmesan cheese.

Cover baking dish with foil and bake for 20 minutes. Remove foil and continue baking 10-15 minutes until cheese is bubbly and golden brown.

Allow dish to rest 10 minutes before garnishing with chopped fresh basil and serving.