Oven-Baked Eggplant Parmesan with Homemade Tomato Sauce

Begin by placing the eggplant slices in a perforated container to allow excess moisture to escape. Sprinkle both sides of each slice with salt, allowing it to sit for at least 3 hours. Pat dry the eggplant slices using paper towels to remove any remaining moisture.

Next, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking sheet using cooking spray or oil.

Mix together the bread crumbs and 1/4 cup of Parmesan cheese in a shallow dish. In a separate shallow dish, beat the eggs until well combined.

Dip each eggplant slice into the beaten eggs, making sure to coat it evenly. Hold the eggplant slice above the bowl to let any excess egg drip back into the container. Then, press the eggplant slice into the bread crumb mixture to coat both sides. Arrange the coated eggplant slices in a single layer on the prepared baking sheet.

Bake the eggplant slices in the preheated oven for about 5 minutes per side, or until they are lightly browned and crispy.

In a 9x13-inch casserole dish, cover the bottom with a layer of pasta sauce. Add a layer of eggplant slices on top of the sauce, followed by a sprinkle of about 1 tablespoon of Parmesan cheese and 1/3 of the mozzarella cheese. Repeat this layering process with the remaining ingredients, ending with a cheese layer on top. Sprinkle some fresh basil leaves over the final layer.

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