Prepare the eggplant: Slice the eggplant into 1/4-inch thick rounds. Salt the slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
Bread the eggplant: In a shallow dish, whisk together the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and pepper. In another shallow dish, beat the eggs. Dip each eggplant slice in the egg, then dredge in the breadcrumb mixture, ensuring it's fully coated.
Fry the eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Place the fried eggplant on a wire rack to drain excess oil.
Assemble the casserole: Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices over the sauce, followed by dollops of ricotta cheese and a sprinkle of mozzarella cheese.
Repeat layers: Repeat the layers of eggplant, tomato sauce, ricotta cheese, and mozzarella cheese until all the ingredients are used, ending with a final layer of tomato sauce and mozzarella cheese.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Rest and serve: Let the eggplant parmesan rest for 10-15 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.
Great recipe! I added a little bit of garlic powder to the breading, and it gave it an extra boost. The cheese was perfectly melted.
This recipe is amazing! So easy to follow and the results were fantastic. The crispy eggplant was delicious.
Very tasty! I added a pinch of red pepper flakes for a little heat. The flavors blended well. Perfect comfort food.
I had some issues with this recipe. The eggplant didn't crisp up as much as I hoped, and the whole thing was a bit oily.
I had trouble with the breading sticking to the eggplant. The overall taste was okay, but I was disappointed with the texture.
