Method
Salt the eggplant and rest for 30 minutes, then blot dry. Heat the oven to 425°F and oil two sheet pans.
Dredge each slice in flour, egg, then breadcrumbs mixed with Parmesan. Arrange on pans, drizzle with oil, and bake until browned, turning once.
Layer a modest amount of sauce, eggplant, mozzarella, Parmesan, and basil in a baking dish; repeat, keeping the top lightly sauced.
Bake until bubbling and browned, 20–25 minutes. Rest for 10 minutes.
Notes
Using sauce sparingly preserves the breading better than flooding each layer.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the tomato sauce used between the eggplant layers, use Tomato Mother Sauce.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For another layered baked Italian-American dish, see Classic Beef Lasagna.
- For a faster pasta-based bake, see Weeknight Baked Ziti.