Preparation Steps

• Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
• Prepare the eggplant: Slice the eggplants into 0.25-inch thick rounds. Lay them in a single layer on paper towels and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture, then pat them dry thoroughly with more paper towels.
  2 large eggplant
• Set up a breading station: In three shallow dishes, place the flour, beaten eggs, and panko breadcrumbs mixed with Parmesan cheese, salt, and pepper.
  2 large eggplant
• Coat the eggplant slices: Dredge each eggplant slice first in flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press it into the panko and Parmesan mixture, coating both sides evenly. Place the coated slices on the prepared baking sheets.
  2 large eggplant
• Bake the eggplant: Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
• Assemble the parmesan: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of baked eggplant slices over the sauce. Top with more marinara sauce and slices of fresh mozzarella. Repeat the layers until all eggplant is used, ending with marinara sauce and mozzarella on top.
  2 large eggplant
• Bake again: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
• Garnish and serve: Let the eggplant parmesan rest for a few minutes before serving. Garnish with fresh chopped basil.
  2 large eggplant