Start by prepping your eggplant slices to remove any bitterness and excess moisture. Lay the slices on a large baking sheet and sprinkle both sides generously with salt.

Let them sit for 20 minutes. You’ll notice the eggplant releasing water, this step ensures a tender, non-soggy texture later. After 20 minutes, rinse the slices under cold water and pat them dry with paper towels.

While the eggplant sweats, preheat your oven to 400°F and grease two baking sheets with olive oil. In one shallow bowl, whisk together the eggs and milk. In another, mix the breadcrumbs and Parmesan cheese.

Dip each eggplant slice into the egg mixture, letting any excess drip off, then coat it in the breadcrumb mixture. Arrange the breaded slices in a single layer on the prepared baking sheets.

Bake the breaded eggplant slices in the preheated oven for 20 minutes, flipping them halfway through. They should be lightly golden and crispy on the outside.

This no-fry method keeps the dish lighter and less messy without sacrificing flavor or texture.

Lower the oven temperature to 375°F. Spread 1 cup of marinara sauce in the bottom of a 9x13-inch casserole dish. Layer half of the baked eggplant slices over the sauce, slightly overlapping them.

Top with another cup of marinara, half the mozzarella cheese, a sprinkle of Parmesan, and a handful of fresh basil. Repeat with a second layer of eggplant, marinara, mozzarella, Parmesan, and basil.

Cover the casserole dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly with golden brown spots.

Let the dish rest for 10 minutes before slicing and serving. The wait is tough, but trust me, it’s worth it!