Streamlined Baked Eggplant Parmesan

Place the eggplant slices on a wire rack or paper towels. Sprinkle evenly with the kosher salt and let sit for 15 minutes to draw out excess moisture and bitterness. Pat the slices completely dry with paper towels.

Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper and lightly brush them with the olive oil.

Set up a breading station using three shallow dishes. Place the flour in the first dish. Place the beaten eggs in the second dish. In the third dish, mix together the panko breadcrumbs, the first 40g of grated Parmesan cheese, and the black pepper.

Working one at a time, dredge an eggplant slice in the flour, shaking off the excess. Dip it fully into the beaten eggs, letting the excess drip off. Finally, press the slice firmly into the panko mixture until evenly coated on both sides. Arrange the breaded slices in a single layer on the prepared baking sheets.

Bake the eggplant slices in the preheated 220°C (425°F) oven for 20 minutes, flipping them halfway through, until they are deep golden brown and crispy.

Lower the oven temperature to 200°C (400°F). Spread a thin, even layer of marinara sauce across the bottom of a 9x13 inch baking dish.

Arrange half of the baked eggplant slices over the marinara in a slightly overlapping layer. Top evenly with half of the remaining marinara sauce, half of the shredded mozzarella cheese, and half of the remaining Parmesan cheese. Repeat this layering process with the remaining eggplant, sauce, mozzarella, and Parmesan.

Bake uncovered at 200°C (400°F) for 20 to 25 minutes, or until the sauce is bubbling vigorously around the edges and the cheese is melted, stretchy, and spotted with brown.

Remove the casserole from the oven and allow it to rest at room temperature for at least 15 minutes before serving. Garnish with freshly torn basil just before slicing.