Bread the Eggplant:
Dip each eggplant slice into the beaten eggs, then coat thoroughly in the breadcrumb-Parmesan mixture, making sure to press the crumbs onto both sides of each slice. Arrange the breaded slices in a single layer on the prepared baking sheets.
Bake:
Slide the baking sheets into the oven and bake for 20-25 minutes, flipping the slices halfway through, until they turn golden and start to crisp up.
Layer the Casserole:
Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange half of the baked eggplant slices over the sauce. Spoon more marinara sauce over the slices, then sprinkle with half of the mozzarella and Parmesan cheeses.
Repeat with the remaining eggplant, sauce, and cheeses, seasoning each layer with a touch of salt and pepper.
Final Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes until the cheese is bubbling and golden brown.
Garnish and Serve:
Allow the Baked Eggplant Parmesan to rest for about 10 minutes after taking it out of the oven. Sprinkle chopped fresh basil over the top for a fresh, aromatic finish.
This Baked Eggplant Parmesan recipe not only fills your kitchen with mouthwatering aromas but also leaves everyone at the table satisfied with its hearty layers and rustic charm. Enjoy this delicious piece of culinary art with your loved ones!
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