Golden, crisp-edged eggplant rounds get layered up with rich marinara and baked until bubbling at the edges, the kind of casserole that turns even skeptics into eggplant fans. The breading itself is where the magic happens — a well-seasoned mix of oregano, garlic powder, and black pepper clings to every slice after a proper flour-and-egg dredge, then fries up into a deeply golden, craveable crust. Salting and drying the eggplant first is the trick that keeps these slices firm instead of soggy, so each layer holds its shape right through baking. Torn fresh basil scattered over the top at the end adds a bright, herby finish that cuts through all that saucy richness. Give it the full 10-minute rest before slicing so the layers set up cleanly on the plate. This one's a genuinely satisfying main for a dairy free table, hearty enough to serve as the centerpiece of the meal.
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Arrange the eggplant slices in a single layer in a large colander set over the sink or a rimmed baking sheet. Sprinkle both sides evenly with 1 1/2 tsp kosher salt and let stand for 30 minutes, until the slices have released visible moisture. Pat thoroughly dry with paper towels.
Set up a breading station with three shallow bowls: flour in the first, eggs beaten until smooth in the second, and breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, garlic powder, and black pepper in the third. Working one slice at a time, dredge each eggplant round in flour and shake off the excess, dip in the egg until fully coated, then press firmly into the breadcrumb mixture on both sides.
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