Prep the eggplant: Place eggplant slices on a baking sheet lined with paper towels, salt generously, then cover with another layer of paper towels. Let rest for 45 minutes to draw out moisture and bitterness. Pat dry with fresh paper towels to remove excess salt.
Preheat and prepare: Preheat oven to 400°F and lightly grease a large baking sheet.
Set up breading station: In one shallow bowl, combine panko breadcrumbs, parmesan cheese, olive oil, and Italian seasoning. In a second bowl, beat eggs with water. Place flour in a third bowl.
Bread the eggplant: Coat each slice in flour, dip into egg wash, then press firmly into breadcrumb mixture to ensure adhesion. Arrange on prepared baking sheet.
Bake eggplant: Bake at 400°F for 30-35 minutes until coating is golden brown and crispy.
Assemble layers: Reduce oven to 375°F. In a 9×13-inch baking dish, spread 1 cup marinara on bottom. Layer half the baked eggplant, top with 1 cup marinara and 3/4 cup mozzarella. Add remaining eggplant, then remaining marinara and mozzarella.
Bake covered: Cover dish with aluminum foil and bake for 25 minutes.
Bake uncovered: Remove foil and continue baking until cheese is lightly browned and bubbly, about 20 more minutes.
Rest and serve: Remove from oven and let rest for 5 minutes before cutting. Garnish with fresh chopped basil and serve hot.
Notes
Do not skip the salting step: This crucial process draws out excess moisture and bitterness from the eggplant, ensuring your final dish is not watery. Let salted slices rest for the full 45 minutes for best results.
Create a proper breading station: Use one hand for dry ingredients and the other for wet to avoid clumping. Press the breadcrumb mixture firmly onto each slice to ensure it adheres well during baking.
Double-layer your cheese: Using mozzarella in two layers creates that perfect gooey texture throughout the dish, not just on top. Low-moisture mozzarella works best as it melts beautifully without making the dish watery.
Let it rest before serving: Allowing the baked Eggplant Parmesan to rest for 5 minutes helps the layers set, making it easier to cut and serve while keeping all those delicious components intact.
Fresh basil at the end: Add your chopped basil just before serving to maintain its bright color and fresh flavor, which would otherwise fade during baking.
Make ahead: You can assemble the entire dish up to 24 hours in advance and refrigerate unbaked. Add an extra 10-15 minutes to covered baking time if cooking from cold.
