Baked Eggplant Parmesan

Sweat the eggplant (optional): Line a large sheet pan with paper towels and place the eggplant rounds on the sheet in an even layer. Sprinkle evenly and generously with salt, then let the eggplant rounds rest for 30-60 minutes. Rinse with cold water and pat dry with clean paper towels.

Toast the Panko (optional): Spread Panko breadcrumbs in an even layer on a sheet pan. Bake at 400°F for 4 minutes or until golden, then stir and bake for another 2-3 minutes.

Prep the oven and baking sheet(s): Heat oven to 425°F. Line a large sheet pan with parchment paper.

Bread the eggplant: In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning, garlic powder, and fine sea salt and black pepper. In a separate bowl, whisk together the eggs with 2 tablespoons water. Dip an eggplant round in the egg mixture, then coat with the breadcrumb mixture, and place on the prepared baking sheet. Repeat with remaining eggplant rounds. Bake for 25 minutes until softened and mostly cooked through.

Layer the casserole: Spread 1/2 cup marinara sauce across the bottom of a 9 x 13-inch baking dish. Layer half of the eggplant, 1 cup marinara sauce, 1 cup Mozzarella, all of the Parmesan, half of the basil, remaining eggplant, remaining marinara sauce, and remaining Mozzarella.

Bake: Bake for 20-25 minutes until the cheese is melted and slightly golden. Transfer to a wire cooling rack and sprinkle with remaining basil and extra Parmesan.

Serve: Serve warm, garnished with extra Parmesan and basil if desired.