Eggplant Parmesan

1. Arrange eggplant slices in a single layer on paper towels. Sprinkle generously with salt and let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels. 2. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, then dip in egg, then coat thoroughly in breadcrumbs. 3. Preheat oven to 400°F (200°C). Drizzle a large baking sheet with olive oil. Place breaded eggplant slices on the baking sheet in a single layer. Bake for 15-20 minutes, flipping halfway, until golden brown and tender. Repeat with remaining eggplant. 4. Reduce oven temperature to 375°F (190°C). In a 9x13 inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Arrange a layer of baked eggplant over the sauce. Top with 1 cup of mozzarella and 1/4 cup of Parmesan. Repeat layers once more. 5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is bubbly and golden. Let stand for 5-10 minutes before serving, garnished with fresh basil.