Layers of tender roasted eggplant get a crisp, golden crust from a seasoned breadcrumb coating, brushed with garlic-infused oil and baked until deeply golden before they ever meet the sauce. That sauce is a simple, slow-simmered crushed tomato base built with dried basil and oregano, spooned between the eggplant in generous layers along with melty mozzarella and a scattering of Parmesan. Fresh basil on top brightens the whole dish right before serving, cutting through the richness of all that melted cheese. Because the breading here starts from gluten free breadcrumbs, this classic, saucy casserole comes together without any special workarounds on your end. It's the kind of cozy, bubbling bake that holds its own next to any traditional eggplant Parmesan, and it's a genuinely solid pick for a gluten free dinner rotation.
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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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