Baked Eggplant Parmesan

Step 1
Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Step 3
Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.

Step 4
Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.

Step 5
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

Step 6
Cover the bottom of a 9×13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

Step 7
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.