Step 1: Prepare the Eggplant: Slice eggplants into 1/4-inch thick rounds. Lay them in a single layer on baking sheets lined with paper towels. Sprinkle generously with 2-3 tsp salt and let sit for at least 30 minutes, up to an hour, to draw out moisture and bitterness.
Step 2: Blot Eggplant: Thoroughly blot the eggplant slices dry with clean paper towels to remove all excess moisture and salt. This is a crucial step for a crispy, non-soggy eggplant parmesan recipe.
Step 3: Set up Breading Station: Prepare three shallow dishes. In the first, place flour. In the second, place beaten eggs. In the third, combine Panko breadcrumbs, 1/2 cup grated Parmesan, garlic powder, onion powder, dried oregano, dried basil, 1 tsp salt, and 1/4 tsp black pepper.
Step 4: Bread Eggplant: Dip each eggplant slice first in flour (shake off excess), then in the beaten egg mixture, and finally coat thoroughly in the seasoned breadcrumbs, pressing gently to adhere.
Step 5: Bake Eggplant: Arrange breaded eggplant slices in a single layer on baking sheets lined with parchment paper. Lightly spray or brush with olive oil. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown and slightly tender.
Step 6: Preheat Oven and Sauce Base: Reduce oven temperature to 375°F (190°C). Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
Step 7: First Layer: Arrange a single layer of baked eggplant slices over the sauce, slightly overlapping. Top with about 1/3 of the fresh mozzarella, a generous sprinkle of grated Parmesan, and about 1 cup of marinara sauce.
Step 8: Repeat Layers: Repeat the layering process twice more, using the remaining eggplant, mozzarella, and marinara sauce. Ensure the top layer consists of marinara sauce generously covered with fresh mozzarella and grated Parmesan cheese.
Step 9: Bake Covered: Cover the baking dish loosely with aluminum foil (you can spray the underside with cooking spray to prevent sticking). Bake for 30 minutes.
Step 10: Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly, golden brown, and the sauce is simmering. For extra browning, broil for the last 1-2 minutes, watching carefully.
Step 11: Rest and Serve: Let the eggplant parmesan recipe rest for 10-15 minutes before serving. This allows the layers to set. Garnish with fresh chopped basil. Serve warm.