Cut the eggplant into ½-inch slices. (You do not need to peel them.)Arrange the eggplant on baking trays and sprinkle generously with sea salt. Let sit for 30 minutes. Rinse eggplant slices in a colander, and pat dry with paper towels.
Bread & Bake Eggplant
Preheat oven to 425°F | 218°C. Coat 2 large baking sheets lightly with 1 tablespoon olive oil each.
Mix bread crumbs, half the parmesan, basil, oregano, and paprika together. This is optional, but we like to pulse this mixture in a small blender so that all the elements are uniform. This makes for much more even breading on the eggplant slices. Place mixture in a resealable plastic bag or flat bottom bowl.
Whisk eggs and milk together in a separate bowl.
Dip eggplant slices first into beaten eggs, and then coat with the breading mixture.
Place coated eggplant slices on prepared baking sheet. Bake at 425°F | 218°C for 10 minutes. Flip the eggplant slices over and bake an additional 10 minutes, until golden brown.
Remove the eggplant slices from the oven from oven and set aside.
Assemble & Bake Casserole
Reduce oven temperature to 375°F | 190°C.
Generously butter a 9x13 baking dish, or spray with nonstick cooking spray. A. Spread a cup of marinara sauce over the bottom of the pan, and layer half of the eggplant slices over the sauce. Spread 1 cup of sauce over the eggplant slices.B. Sprinkle with the remaining parmesan cheese. C. Layer on the remaining eggplant slices. D. Cover with the remaining sauce. E. Top evenly with grated or sliced mozzarella.
Cover with lid or foil and bake in 375°F | 190°C preheated oven for 40 minutes. Remove cover and bake an additional 15-20 minutes, or until the top is golden brown. When the casserole is done, the internal temperature should be at least 165°F | 74°C.
Notes
Quick & Easy Marinara Hack
Chop one large onion and sauté it in 1 tablespoon of butter or olive oil until translucent; about 10 minutes.
Add two chopped garlic cloves and cook for one more minute.
Place sautéed mixture in a blender cup. Add one can of crushed or diced Italian tomatoes and 2 cups of jarred or canned spaghetti sauce.
Pulse until smooth.
Leftovers: Refrigerate cooked eggplant parmesan in airtight containers or resealable bags for up to 5 days.