1-First, preheat your oven and prepare the ingredients. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or spray with nonstick spray. Pat 1 1/2 lbs boneless skinless chicken breasts dry and trim fat; if breasts are thick, slice horizontally to create even ½-inch cutlets or pound to even thickness between plastic wrap. Season both sides with salt, pepper, 1 teaspoon dried oregano, and ½ teaspoon garlic powder. For a vegetarian option, slice 2 lbs eggplant into ¼-inch rounds or press and slice 20 oz firm tofu; salt eggplant and pat dry after 15 minutes to remove bitterness and moisture.

2-Next, set up the breadcrumb station. In a shallow bowl combine 1 cup breadcrumbs or panko, ½ cup grated Parmesan, and 1 teaspoon dried basil. Beat 1 large egg with 1 tablespoon water in another bowl. Dredge chicken pieces in egg, then press into the breadcrumb mixture to coat. For a lighter option, toss chicken with 1 2 tablespoons olive oil and sprinkle the breadcrumb mixture on top instead of full coating. This helps create that crispy layer without too much fuss.

3-When browning the chicken, remember that a good sear adds flavor, just like in many classic recipes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sear coated chicken 2 3 minutes per side until golden; they will finish cooking in the oven.

4-Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Arrange the seared chicken pieces in a single layer, overlapping slightly if needed. Spoon another 1 cup of marinara over the chicken, then sprinkle 1 cup shredded part-skim mozzarella and remaining ¼ cup Parmesan. Combine reserved breadcrumbs with 1 2 tablespoons olive oil and a pinch of salt; sprinkle evenly over the top. Cover loosely with foil and bake for 20 minutes, then remove foil and bake an additional 10 15 minutes until bubbly.