Creating Baked Eggplant Parmesan is a delightful culinary adventure. Follow these simple steps to craft this amazing dish:

1. Prepare the Eggplant: Preheat your oven to 425°F (220°C). Slice the eggplants into ½-inch rounds and sprinkle them with salt. Allow them to sit for about 20 minutes to sweat out extra moisture.
2. Drain and Rinse: After 20 minutes, rinse each slice under cold water to remove excess salt and pat them dry with a paper towel.
3. Prepare the Baking Sheet: Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Spray lightly with olive oil spray.
4. Bake the Eggplant: Place the baking sheet in the preheated oven and bake for 25 minutes, or until the slices are golden brown and tender. Flip halfway through for even cooking.
5. Make the Cheese Mixture: In a bowl, mix together the shredded mozzarella cheese, half of the grated Parmesan cheese, dried oregano, garlic powder, and black pepper.
6. Layer the Dish: In a 9×13-inch baking dish, spread a layer of marinara sauce on the bottom. Top with a layer of baked eggplant, followed by a generous sprinkle of the cheese mixture.
7. Repeat Layers: Continue layering with marinara sauce, eggplant, and cheese mixture until all ingredients are used, finishing with a layer of marinara topped with the remaining mozzarella and Parmesan cheese.
8. Bake Again: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.
9. Cool Down: Remove the dish from the oven and let it cool for about 10 minutes before serving. This helps the flavors meld together.
10. Garnish: Optionally, top with fresh basil leaves for added flavor and a pop of color.

With these steps, you’ll create a mouth-watering Baked Eggplant Parmesan that will delight everyone at the table.