1-Preheat your oven: preheating your oven to 400°F and lining two rimmed baking sheets with parchment paper for easy cleanup.

2-Prepare the dipping mixture and coating: in one bowl, whisk together the 2 eggs and ¼ cup almond milk to make a smooth mixture for dipping. In another shallow dish, combine the 1½ cups panko breadcrumbs, 1 cup Parmesan cheese, 2 teaspoons oregano, 2 tablespoons fresh thyme leaves, ½ teaspoon red pepper flakes, ½ teaspoon salt, and freshly ground pepper to create a flavorful coating. Now, dip each of the 2 large eggplants’ ¼-inch-thick rounds first into the egg mixture, then coat them fully with the panko mix for that perfect crunch.

3-Bake the breaded eggplant slices: Arrange the breaded slices on your prepared baking sheets, drizzle them with olive oil, and bake for about 18 minutes until they’re tender and golden brown.

4-Assemble the casserole layers: Once done, in a casserole dish, spread ½ cup of the marinara sauce made from 28 ounces crushed or whole peeled tomatoes as your base layer. Add half the baked eggplant slices on top, cover with 1 cup marinara sauce, and layer on half the thinly sliced 2 large fresh mozzarella balls for a cheesy delight.

5-Repeat layering and bake: Repeat the layers with the remaining eggplant slices, another 1 cup marinara sauce, and the rest of the mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese on top, drizzle with a bit more olive oil, and add extra salt if needed. Bake for 20 minutes until the cheese melts and bubbles, then broil for 2 to 4 minutes to brown and bubble the cheese perfectly.

6-Final touches: Finally, remove from the oven, garnish with ⅓ cup fresh basil leaves, and let it rest for a few minutes before serving to make your eggplant Parmesan even more delicious.