Preheat the oven to 425°F (220°C). Line a baking sheet with parchment—less cleanup, more winning.

Lay the eggplant slices on a rack or plate and sprinkle with salt. Let them sit 15 minutes to draw out moisture. Pat dry with a paper towel.

Set up a dipping station: beat eggs in one bowl, mix breadcrumbs, Parmesan, and your seasonings in another. Pro move: season the breadcrumb mix generously.

Dip each eggplant slice into the egg, then coat with the breadcrumb mixture. Place on the prepared baking sheet. Do a quick spray of olive oil on each for crispiness.

Bake 12–15 minutes, flip, then bake another 8–10 minutes until the edges are golden and crisp.

Spread a thin layer of marinara on the bottom of a baking dish. Layer baked eggplant, a spoon of sauce, and a sprinkle of mozzarella. Repeat once or twice, finishing with mozzarella on top.

Bake 15–20 minutes, until the cheese is melted and bubbly. If you want extra browning, switch to broil for 1–2 minutes—keep an eye out so it doesn’t burn.

Let it rest 5 minutes, then sprinkle with fresh basil or parsley. Serve hot and enjoy the ooey-gooey goodness minus the fried regret.