A classic Italian dish featuring layers of crispy breaded eggplant, rich marinara sauce, and melted mozzarella and Parmesan cheese, baked to golden perfection. Perfect for *easy weeknight dinners* or *healthy comfort food* lovers looking for a hearty vegetarian meal.
Arrange eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Set up a breading station: place flour in one bowl, beaten eggs mixed with milk in another, and mix breadcrumbs with 1/2 cup grated Parmesan, herbs, salt, and pepper in a third bowl.
Dredge each eggplant slice in flour, dip in egg mixture, then coat in breadcrumb mixture. Repeat for all slices.
Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices for 2-3 minutes per side until golden brown. Drain on paper towels.
Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce. Spoon more marinara over the eggplant and sprinkle with mozzarella cheese.
Repeat layers until all ingredients are used, finishing with sauce and remaining mozzarella and Parmesan cheese.
Bake for 25-30 minutes or until cheese is bubbly and golden brown.
Remove from oven and let rest for 5 minutes. Garnish with fresh basil and serve warm.