Baked Eggplant Parmesan

Steps

1. 1

   Heat the oven to 425°F. Line two rimmed sheet pans with parchment and brush each with 1 tablespoon of the oil. Sprinkle the eggplant slices with the salt and let stand for 15 minutes, then blot dry with paper towels.

2. 2

   Beat the eggs in a shallow dish. In a second dish, mix the breadcrumbs, 1/2 cup of the parmesan and the oregano. Dip each slice in egg, let the excess drip off, then press into the crumbs to coat both sides. Arrange on the pans and drizzle with the remaining oil.

3. 3

   Bake until golden and tender in the center, flipping the slices and rotating the pans halfway through, 25 to 30 minutes. Lower the oven to 375°F.

4. 4

   Spread 1 cup of the marinara over the bottom of a 9-by-13-inch baking dish. Layer in half of the eggplant, 1 cup marinara, half of the mozzarella and 1/4 cup parmesan. Repeat with the remaining eggplant, marinara, mozzarella and parmesan.

5. 5

   Bake until the sauce bubbles at the edges and the cheese is spotted brown, 25 to 30 minutes.

6. 6

   Let rest for 10 minutes so it slices cleanly, then scatter with basil and serve.