Crispy Baked Eggplant Parmesan Recipe — The Mom 100

Ingredients

• 2 small eggplants ((about 12 ounces each))
• 1 teaspoon kosher salt ((plus more for sprinkling on the eggplants))
• 1 cup all-purpose flour
• 3 large eggs ((beaten))
• ½ cup fine dry breadcrumbs
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• 6 to 8 tablespoons olive oil ((divided))
• ½ cup freshly grated Parmesan cheese
• ½ pound mozzarella ((packaged or fresh; shredded))
• 3 cups marinara ((or other pasta sauce; warmed))
• Chopped fresh parsley ((to serve))