Golden, crisp-breaded eggplant rounds are the star here, salted and dried first so they roast up tender instead of soggy, then baked until deeply golden under a brush of garlic-infused oil. A quick simmered sauce of crushed tomatoes, basil, and oregano brings that classic Italian-red depth, while layers of melty shredded dairy free mozzarella turn this into a proper baked casserole with bubbling, golden edges. Fresh basil scattered over the top at the end adds a bright, herby finish that cuts through the richness. It's a satisfying, comforting dinner that eats like the real deal, and it's a great pick for a dairy free table without sacrificing any of that classic bubbling, cheesy appeal.
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Arrange the eggplant rounds in a single layer on a wire rack set over a large baking sheet. Sprinkle both sides generously with kosher salt and let stand for 30 minutes, until beads of moisture appear on the surface. Pat the slices thoroughly dry with paper towels.
Preheat the oven to 425°F (220°C). Line the baking sheet with parchment paper.
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