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For all the veggie lovers out there, this layered dish of crispy eggplant, rich marinara sauce, and bubbling cheese is comfort food at its finest. Serve it up alongside a crisp salad for a delightful meal!
Slice the eggplant into 1/2-inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.
Rinse the eggplant slices under cold water and pat dry with paper towels.
Preheat the oven to 375°F (190°C).
In a shallow dish, mix breadcrumbs with garlic powder, black pepper, and half of the grated Parmesan cheese.
Dip each eggplant slice in olive oil, then coat with the breadcrumb mixture, pressing lightly to adhere.
Arrange breaded eggplant slices on a baking sheet and bake for 25-30 minutes, or until golden brown, flipping halfway through.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices, followed by half of the marinara sauce, half of the mozzarella cheese, and half of the remaining Parmesan cheese.
Repeat the layers with the remaining ingredients, finishing with mozzarella and Parmesan on top.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Let the dish cool for 10 minutes before slicing. Garnish with fresh basil before serving.
