1-First Steps: Prepping the Eggplant Begin by slicing the eggplants into even rounds to ensure they cook uniformly; this helps avoid any soggy spots. Salt the slices and let them sit for about 30 minutes to draw out extra moisture, then pat them dry. This simple trick makes a big difference in the final texture.

2-Breading and Baking: Set up your breading station next: whisk the 2 eggs and ¼ cup almond milk in one bowl, and in another, mix the 1½ cups panko, 1 cup of the 1¼ cups Parmesan cheese, 2 teaspoons oregano, 2 tablespoons fresh thyme leaves, ½ teaspoon red pepper flakes, ½ teaspoon salt, and a dash of pepper. Dip each eggplant slice into the egg mixture, then coat it well in the panko blend for that perfect crunch.

Preheat your oven to 400°F and line two baking sheets with parchment paper. Place the coated slices on the sheets, drizzle them with olive oil, and bake for 18 minutes until they’re golden and tender. This method keeps things lighter and less oily than frying, which is great for health-conscious folks.

3-Assembling and Finishing: Once baked, layer everything in an 8×12 casserole dish: start with ½ cup of the 28 ounces crushed tomatoes as your base, add half the eggplant slices, then top with 1 cup marinara and half the 2 large fresh mozzarella balls (thinly sliced). Repeat the layers with the rest of the ingredients, sprinkle on the remaining ¼ cup Parmesan cheese, drizzle a bit more olive oil, and add a pinch of sea salt for extra flavor.

Bake the assembled dish for 20 minutes until the cheese melts, then broil for 2 to 4 minutes to get that bubbly, browned top. Let it cool for a few minutes and garnish with the ⅓ cup fresh basil leaves before serving. For similar layered dishes, try our instant pot chicken parmesan for a quicker option.