2 medium eggplants, sliced into 1/2-inch thick rounds
11/2 C gluten-free breadcrumbs
1 T Italian seasoning
Avocado oil to grease
1 (25 ounce) jar of tomato sauce (or make your own)
2 C grated Mozzarella cheese
2/3 C finely-grated Parmesan cheese
1/2 C fresh basil
Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.
In a shallow bowl, whisk together breadcrumbs, Italian seasoning and 1 tsp salt until combined. In a separate bowl, whisk the eggs until smooth.
Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, set on a parchment-covered baking sheet. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.
Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden.
Remove from the oven and set aside.
Spread 1/2 C tomato sauce evenly over the bottom of an 11 x 8 baking dish. Place half of the eggplant in an even layer along the bottom of the baking dish.
Spread an additional 1 C of tomato sauce evenly over the eggplant., followed by a C of Mozzarella cheese. Followed by 1/3 C Parmesan cheese, followed by 1/4 C of the fresh basil. Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.
Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil