01 -
Slice the eggplants into twelve 1/2-inch thick rounds. Arrange slices on a cooling rack, sprinkle generously with salt, place a large sheet pan on top for slight pressure, and rest for 30 minutes to extract excess moisture.
02 -
Pat eggplant slices thoroughly dry with paper towels. Arrange on a large baking sheet. Brush both sides with 2 tablespoons olive oil and season with salt and black pepper. Roast at 375°F (190°C) for 20 minutes until tender and lightly colored.
03 -
Combine Parmesan cheese, Italian breadcrumbs, remaining 1/2 tablespoon olive oil, salt, and black pepper in a small bowl. Mix until evenly incorporated.
04 -
Spread 1 cup marinara sauce evenly across the bottom of a 9x13-inch baking dish. Arrange 6 roasted eggplant slices in a single layer. Spoon 1 tablespoon marinara sauce over each slice, sprinkle with half the breadcrumb mixture, and top with half the shredded mozzarella.
05 -
Top with remaining roasted eggplant slices to form layers. Spoon remaining marinara sauce over the top and sprinkle with remaining mozzarella. Bake at 375°F (190°C) for 20 minutes or until cheese melts, bubbles, and browns.
06 -
Serve hot directly from the oven for a satisfying lighter Italian entrée.