Light & Easy Eggplant Parm

1. Preheat oven to 450°F. Slice eggplants into 1/2-inch wide rounds and place them on a baking sheet. Sprinkle with salt and pepper on both sides and drizzle both sides generously with olive oil. Bake for 15-20 minutes per side, flipping halfway through (30-40 minutes total). The eggplant should be golden brown and tender, as if pan-fried (ensure it's nicely browned).
2. In a pan over medium heat, toast the breadcrumbs in olive oil with a pinch of salt until golden brown, stirring constantly. Set aside.
3. In a glass dish or Dutch oven, layer marinara, eggplant, Parmesan, basil, and breadcrumbs. Repeat until all eggplant is used.
4. Top the final layer with mozzarella. Bake at 450°F uncovered for 30 minutes, then broil the top for approximately 2 minutes until golden brown and bubbly. Enjoy!