Golden, crisp-edged eggplant rounds are layered here with slow-simmered marinara and torn fresh basil, building all the comfort of a classic bake through vegetables, good olive oil, and bright tomato sauce. Salting and drying the eggplant first is the trick to that deep, caramelized flavor once it hits the hot oil, and the layers turn tender and rich as they bake. Oregano and garlic powder in the coating add a savory, herby backbone that plays beautifully against the sweetness of the tomatoes. It rests for ten minutes out of the oven so every slice holds its shape when you cut in, revealing those distinct, saucy layers. With vegetables and olive oil doing the heavy lifting, this bake is a genuinely satisfying option for a Mediterranean-style table. Serve it with a simple green salad and you've got a full, wholesome meal that still feels indulgent.
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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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