Layers of golden, crisp-breaded eggplant get stacked with rich marinara and melted mozzarella, then baked until bubbling at the edges and golden on top. The breadcrumb coating, seasoned with oregano, garlic powder, and a good dose of Parmesan, gives every slice a satisfying crunch before it softens under the sauce. Salting and drying the eggplant first is the trick to a tender, never-soggy bite, while a final scatter of fresh basil adds a bright finish. It's a hearty, cheesy centerpiece that needs no meat to feel like a main course, and it's a great pick for a vegetarian dinner table. Serve it straight from the baking dish with crusty bread to mop up the extra sauce.
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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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