Step 1: Prepare the Eggplant

1. Slice the Eggplant: Wash the eggplants thoroughly and trim off the stem and blossom ends. Using a sharp knife or mandoline, slice the eggplants lengthwise into 1/4-inch thick slices. Aim for even slices so they cook uniformly. If using a mandoline, be extremely careful and use the safety guard.
2. Salt the Eggplant (Optional but Recommended): Place the eggplant slices in a single layer on a wire rack set over a baking sheet or in a colander set over a bowl. Sprinkle generously with salt on both sides. Let them sit for at least 30 minutes, or up to an hour. This process, known as “drawing out moisture,” helps to remove excess water from the eggplant, resulting in less soggy and more flavorful slices when cooked. After salting, you will notice beads of moisture forming on the surface of the eggplant.
3. Pat Dry: After the salting period, thoroughly pat the eggplant slices dry with paper towels. Removing the excess moisture is crucial for achieving a crispy texture whether you are frying or baking.

Step 2: Prepare the Breading Station

1. Set up three shallow dishes: In the first dish, place the all-purpose flour. In the second dish, whisk together the eggs. In the third dish, combine the Italian breadcrumbs, grated Parmesan cheese (1 cup), dried oregano, dried basil, garlic powder, salt, and pepper. Mix well to ensure the seasonings are evenly distributed throughout the breadcrumbs.
2. Preheat Oven (if baking): If you are baking the eggplant, preheat your oven to 400°F (200°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.

Step 3: Bread the Eggplant

1. Dredge, Dip, and Coat: Take one eggplant slice at a time and dredge it in the flour, ensuring it’s evenly coated on both sides. Shake off any excess flour. Next, dip the floured eggplant slice into the beaten eggs, allowing any excess egg to drip off. Finally, dredge the egg-coated eggplant slice in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to both sides. Repeat this process for all the eggplant slices.

Step 4: Cook the Eggplant (Frying or Baking)

Option 1: Frying the Eggplant (Traditional Method)

1. Heat Olive Oil: Pour olive oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat the oil over medium-high heat until it shimmers and a breadcrumb dropped into the oil sizzles immediately. Be careful not to overheat the oil, as it can burn.
2. Fry in Batches: Carefully place eggplant slices in the hot oil in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy eggplant. Fry for about 2-3 minutes per side, or until golden brown and tender.
3. Drain Excess Oil: Remove the fried eggplant slices with tongs and place them on a wire rack set over a baking sheet or paper towel-lined plate to drain excess oil. This step is important for keeping the eggplant crispy and preventing the final dish from being greasy.

Option 2: Baking the Eggplant (Healthier & Easier)

1. Prepare Baking Sheets: Place the breaded eggplant slices in a single layer on the prepared baking sheets, ensuring they are not overlapping.
2. Drizzle with Olive Oil: Lightly drizzle or spray the top of each eggplant slice with olive oil. This will help them to brown and crisp up in the oven.
3. Bake: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and tender. Keep an eye on them to prevent burning, especially if your oven runs hot.

Step 5: Make the Tomato Sauce

1. Sauté Aromatics: While the eggplant is cooking (or beforehand), prepare the tomato sauce. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until softened and translucent.
2. Add Garlic: Add the minced garlic to the saucepan and sauté for another minute until fragrant, being careful not to burn it.
3. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 20-30 minutes, or longer for a richer flavor, stirring occasionally. Simmering allows the flavors to meld and deepen. Taste and adjust seasonings as needed.

Step 6: Assemble the Eggplant Parmesan

1. Preheat Oven for Baking: Preheat your oven to 375°F (190°C).
2. Layering: In a 9×13 inch baking dish (or similar sized oven-safe dish), spread a thin layer of tomato sauce on the bottom. This prevents the eggplant from sticking and adds flavor to the bottom layer.
3. First Layer of Eggplant: Arrange a layer of breaded eggplant slices over the sauce, slightly overlapping if necessary to fit.
4. Cheese Layer: Top the eggplant layer with slices or shreds of fresh mozzarella cheese, covering the eggplant completely. Sprinkle generously with grated Parmesan cheese.
5. Repeat Layers: Repeat the layers – tomato sauce, eggplant, mozzarella, and Parmesan – until all ingredients are used, ending with a final layer of tomato sauce and a generous topping of mozzarella and Parmesan cheese. Typically, you’ll have about 2-3 layers depending on the depth of your dish and the quantity of ingredients.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is heated through and bubbling around the edges.
7. Broil for Extra Browning (Optional): For an even more golden and bubbly top, you can broil for the last 1-2 minutes of baking, keeping a close eye to prevent burning.

Step 7: Rest and Serve

1. Rest: Let the Eggplant Parmesan rest for 10-15 minutes before serving. This allows the cheese to set slightly and the flavors to meld together even further, making it easier to slice and serve.
2. Garnish and Serve: Garnish with fresh basil leaves, if desired, and serve hot.