Start by slicing your eggplant into ½-inch rounds. Lay them on a clean kitchen towel or a lined baking sheet. Sprinkle the tops generously with salt and let them rest for about 15–20 minutes. This step is crucial—it draws out the moisture and bitterness that can make eggplant soggy or overly earthy. You’ll notice little droplets forming on the surface—that’s the magic.

Prep your breading station: Plate 1: Whisk your eggs in a shallow bowl.Plate 2: Add flour seasoned with salt and pepper.Plate 3: Mix your panko breadcrumbs with Italian seasoning, garlic powder, grated Parmesan, salt, and pepper.

After the eggplant has released its moisture, blot it dry with a paper towel. Then bread each slice like this: Dip into egg, dip into flour, dip back into egg and coat with seasoned panko mixture.

Add oil to a large skillet over medium-high heat—just enough to coat the bottom. Once it’s hot (test by flicking in a crumb), fry the breaded eggplant rounds until golden brown on both sides, about 2–3 minutes per side. Work in batches and avoid overcrowding the pan. Set fried slices on a paper towel-lined plate to drain.

Preheat your oven to 375°F. In a baking dish, spread a layer of pizza sauce. Then add a layer of crispy eggplant, followed by mozzarella and a sprinkle of Parmesan, and more pizza sauce. Repeat until you’ve used everything up, finishing with a generous layer of cheese on top.

Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly. Then switch your oven to broil for 2–3 minutes—just long enough to get that golden, crispy-cheesy top. Keep a close eye so it doesn’t burn!

Serve & Enjoy. Let it rest for 5–10 minutes before slicing. Top with fresh basil for a burst of color and flavor.