Eggplant Parmesan

1. Prepare the Eggplant:
   • Slice the eggplants into 1/4-inch rounds and place them on a baking sheet lined with paper towels.
   • Sprinkle salt on both sides of the eggplant rounds and allow them to sit for about an hour to release moisture.
   • Preheat the oven to 425°F.
   • Pat the eggplant rounds dry with paper towels.
   • In a shallow plate, combine the Panko breadcrumbs, Parmesan cheese, and garlic powder.
   • Dip each eggplant round in beaten eggs, then coat with the breadcrumb mixture.
   • Place the breaded eggplant rounds on a baking sheet lined with parchment paper, spray them with cooking oil, and bake for about 20 minutes until golden brown and tender. Set aside to cool for 15 minutes.

1. Prepare the Tomato Sauce:
   • In a large pot, heat olive oil over medium-high heat. Add diced onion and minced garlic, cooking until softened.
   • Stir in tomato paste, tomato sauce, basil, Italian seasoning, and salt. Simmer for 5 minutes, then remove from heat. Set aside.
2. Assemble and Bake:
   • Preheat the oven to 350°F.
   • Spread 1/3 of the tomato sauce (about 1 cup) in the bottom of a 9×13-inch casserole dish.
   • Layer half of the baked eggplant rounds over the sauce, followed by half of the sliced mozzarella.
   • Repeat layers with remaining eggplant, sauce, mozzarella, and Parmesan, ending with a final layer of sauce and Parmesan cheese.
   • Bake in the preheated oven for 30 minutes, until the cheese is golden and bubbly.
   • Let it rest for 10 minutes before slicing. Garnish with chopped basil if desired and serve hot.

Enjoy this flavorful Eggplant Parmesan as a delightful main dish with a side of salad or crusty bread.