Crispy Oven Baked Eggplant Parmesan

Instructions:

1. Arrange eggplant slices on paper towels and sprinkle both sides generously with salt.
2. Let the eggplant slices sit for 30 minutes to draw out excess moisture.
3. Rinse the salt off under cold water and pat completely dry with a clean towel.
4. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, oregano, and garlic powder.
5. Dredge each eggplant slice in flour, shake off excess, dip in egg, and press firmly into the panko mixture until fully coated.
6. Preheat oven to 425°F (220°C) and place a wire rack over a baking sheet.
7. Arrange slices in a single layer on the rack, lightly brush tops with olive oil, and bake for 15–20 minutes, flipping halfway through, until mahogany-colored.
8. Lower oven heat to 375°F (190°C).
9. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
10. Layer roasted eggplant slices, followed by a drizzle of sauce, a sprinkle of mozzarella, and a pinch of Parmesan.
11. Repeat layers until all ingredients are used, ending with a final layer of cheese.
12. Bake until the cheese is bubbly and golden, then garnish with torn fresh basil leaves.