Use a fresh eggplant — older ones turn grey instead of browning. Wash, dry, and cut into uniform 3/4-inch slices or cubes. To salt, lay on a rack, sprinkle lightly, and rest 20–30 minutes. Rinse and pat thoroughly dry before oiling — skipping this causes grey, rubbery results. Coat evenly with a generous amount of oil; too little leads to dry, tough pieces. Season with salt and pepper just before roasting.

Preheat Oven to 425°F and let it fully come to temperature. Arrange oiled, seasoned eggplant in a single layer on a Baking Sheet — no crowding or overlapping, or pieces will steam instead of brown. Use two pans if needed. Roast at 425°F for 25 to 35 minutes. Flip each piece at the halfway point, around 12 to 15 minutes. Start checking doneness at 25 minutes. If the exterior is browning too fast before the interior is tender, drop the oven to 400°F for the remaining time. Thicker slices may need up to 40 minutes at up to 475°F — adjust timing to your cut.

After 30 minutes, pat each 2 large eggplant sliced into 1/4-inch rounds slice thoroughly dry with paper towels. Press firmly — the drier they are, the crispier your breading will be. Set aside.

While the 2 large eggplant sliced into 1/4-inch rounds rests, make the marinara. Heat 2 tbsp of ½ cup olive oil in a large Skillet or Saucepan over medium heat. Add the minced 1 tsp garlic powder and cook, stirring, for about 1 minute until fragrant but not browned.

Add the 1 can crushed tomatoes, 1 can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp sugar to balance acidity (if using), 1 ½ tsp kosher salt for drawing out moisture, and ¼ tsp red pepper flakes (if using). Stir to combine. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning. Set aside.

Set up a three-Mixing Bowl breading station: Bowl 1 — ½ cup all-purpose flour. Bowl 2 — beaten 3 eggs beaten whisked with 2 tbsp of 2 tbsp water. Bowl 3 — 2 cups Italian-seasoned breadcrumbs mixed with ½ cup of the ¾ cup Parmesan cheese finely grated, divided, 1 tsp garlic powder, and ½ tsp black pepper freshly ground.

Working one slice at a time, dredge an 2 large eggplant sliced into 1/4-inch rounds round in ½ cup all-purpose flour and shake off the excess. Dip it into the egg wash, letting any excess drip off. Then press it firmly into the breadcrumb mixture, coating both sides evenly. Place breaded slices on a clean Wire Rack. Repeat with all slices.

Use a fresh eggplant — older ones turn grey instead of browning. Wash, dry, and cut into uniform 3/4-inch slices or cubes. To salt, lay on a rack, sprinkle lightly, and rest 20–30 minutes. Rinse and pat thoroughly dry before oiling — skipping this causes grey, rubbery results. Coat evenly with a generous amount of oil; too little leads to dry, tough pieces. Season with salt and pepper just before roasting.

Preheat Oven to 425°F and let it fully come to temperature. Arrange oiled, seasoned eggplant in a single layer on a Baking Sheet — no crowding or overlapping, or pieces will steam instead of brown. Use two pans if needed. Roast at 425°F for 25 to 35 minutes. Flip each piece at the halfway point, around 12 to 15 minutes. Start checking doneness at 25 minutes. If the exterior is browning too fast before the interior is tender, drop the oven to 400°F for the remaining time. Thicker slices may need up to 40 minutes at up to 475°F — adjust timing to your cut.

Preheat your Oven to 375°F. Spread about 1 cup of marinara sauce evenly across the bottom of a Baking Dish.

Arrange a single layer of fried 2 large eggplant sliced into 1/4-inch rounds slices over the sauce, overlapping slightly if needed. Spoon another generous layer of marinara over the 2 large eggplant sliced into 1/4-inch rounds. Sprinkle with about 1 cup of 3 cups low-moisture mozzarella cheese shredded and a few tablespoons of ¾ cup Parmesan cheese finely grated, divided. Repeat the layers — 2 large eggplant sliced into 1/4-inch rounds, sauce, 3 cups low-moisture mozzarella cheese shredded, ¾ cup Parmesan cheese finely grated, divided — until all ingredients are used, finishing with a top layer of sauce and a generous blanket of 3 cups low-moisture mozzarella cheese shredded and the remaining ¾ cup Parmesan cheese finely grated, divided.