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Savor the deep, rich flavors of this classic dish with a vegetarian twist! Layered slices of breaded and baked eggplant showcase gooey mozzarella and tangy marinara sauce, all baked together until bubbling and golden. Comfort food doesn't get better than this!
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let them sit for about 20 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water and pat dry with paper towels.
Set up a breading station: Place flour in one dish, beaten eggs in a second dish, and breadcrumbs mixed with spices in a third dish.
Dredge each eggplant slice in flour, dip in the egg mixture, and then coat with breadcrumbs, ensuring an even layer.
Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil or spray with cooking spray.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
In a baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of baked eggplant slices, followed by mozzarella cheese and another layer of marinara sauce. Repeat the layers, finishing with mozzarella and a sprinkle of parmesan on top.
Bake the assembled Eggplant Parmesan in the oven for an additional 15-20 minutes until the cheese is bubbly and golden.
Let cool for a few minutes, garnish with fresh basil, and serve warm.
