Crispy Baked Eggplant Parmesan

• 2 medium globe eggplants (about 2 1/2 lb), sliced into 1/2-inch rounds
• 2 tsp kosher salt, divided
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup finely grated Parmesan, divided
• 1 tsp dried oregano
• Olive oil spray or 1/3 cup olive oil
• 3 cups marinara sauce
• 1 lb fresh mozzarella, thinly sliced and patted dry
• 1/2 cup fresh basil leaves

1. 1Salt the eggplant slices with 1 1/2 tsp salt and let them sit in a colander for 30 minutes. Pat very dry.
2. 2Heat the oven to 425°F (220°C) and oil 2 baking sheets. Set up three shallow bowls: flour; eggs; panko mixed with 1/2 cup Parmesan, the oregano and remaining salt.
3. 3Dredge each slice in flour, dip in egg and press into the panko. Lay on the sheets and spray or drizzle generously with oil.
4. 4Bake until deep golden and crisp, 25–30 minutes, flipping halfway. Lower the oven to 375°F (190°C).
5. 5Spread 1 cup marinara in a 9x13-inch dish. Layer half the eggplant, 1 cup sauce, half the mozzarella and 1/4 cup Parmesan. Repeat with the remaining eggplant, sauce, mozzarella and Parmesan.
6. 6Bake until bubbling and browned on top, 25–30 minutes. Rest 10 minutes, then scatter with basil and serve.

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