Step 1: Prepare the Eggplant: Wash and trim eggplants. Slice into 1/4 to 1/2-inch thick rounds. Lay slices on paper towels and sprinkle generously with coarse salt. Let sit for 30-60 minutes to draw out moisture. Rinse thoroughly under cold water and pat completely dry with paper towels.
Step 2: Set Up Breading Station: In three separate shallow dishes, prepare: 1) whisked eggs with milk/water; 2) all-purpose flour; 3) Panko breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, basil, garlic powder, salt, and pepper.
Step 3: Bread the Eggplant: Dredge each eggplant slice first in flour, then egg, then seasoned Panko breadcrumbs, ensuring an even coating. Place breaded slices on a plate or baking sheet.
Step 4: Cook the Eggplant (Choose Frying or Baking): Frying: Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry eggplant in batches until golden brown and tender, about 2-3 minutes per side. Transfer to a wire rack lined with paper towels to drain. Baking: Preheat oven to 400°F (200°C). Spray a baking sheet, arrange eggplant, and bake for 20-25 minutes, flipping halfway, until golden and tender.
Step 5: Prepare Ricotta Mixture (Optional): In a small bowl, combine ricotta cheese with chopped parsley and red pepper flakes (if using). Season with a pinch of salt and pepper. Stir well.
Step 6: Preheat Oven & Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Step 7: Begin Layering: Spread about 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
Step 8: First Layer of Eggplant: Arrange a single layer of cooked eggplant slices over the sauce, overlapping slightly if needed.
Step 9: Add Cheese & Sauce Layers: Spread half of the ricotta mixture (if using) over the eggplant. Ladle about 1.5 cups of marinara sauce over the eggplant. Sprinkle with 1/3 of the shredded mozzarella and 1/3 of the remaining grated Parmesan.
Step 10: Repeat Layers: Repeat the eggplant, ricotta (if using), sauce, mozzarella, and Parmesan layers. For the final top layer, spread remaining sauce, then generously top with remaining mozzarella and grated Parmesan.
Step 11: Bake: Place the baking dish on a baking sheet (to catch drips) and bake for 30-40 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. If browning too quickly, tent loosely with foil.
Step 12: Rest and Serve: Remove from oven and let rest for at least 10-15 minutes before serving. Garnish with fresh basil leaves. Slice and enjoy your delicious eggplant parmesan!