First, sprinkle the eggplant slices with salt. This step helps to draw out excess moisture and reduces bitterness. Let them sit for about 30 minutes.

After, rinse the slices and pat them dry with a paper towel. While waiting for the eggplant, you can prepare the marinara sauce and gather your other ingredients.

While you're prepping, preheat your oven to 375°F (190°C). A hot oven is crucial for perfectly baked eggplant Parmesan.

In a shallow bowl, mix the panko breadcrumbs with garlic powder, smoked paprika, and some black pepper. In another bowl, whisk together the eggs and almond milk until well combined.

Now it's time to coat those eggplant slices! Dip each slice into the egg mixture, letting excess drip off, then coat it in the breadcrumb mixture. Bake them on a lined baking sheet for approximately 20-25 minutes or until they're golden brown and crisp.

Grab a baking dish and pour a thin layer of marinara sauce in the bottom. Start layering as follows:

Eggplant slices: Arrange a single layer of your crispy eggplant.

Marinara sauce: Spread a generous amount over the eggplant.

Mozzarella slices: Add a layer of mozzarella on top.

Parmesan cheese: Sprinkle some grated Parmesan for that added richness.

Fresh herbs: Toss in some thyme and basil leaves for extra flavor.

Repeat these layers until you run out of ingredients, finishing with marinara and a generous topping of mozzarella and Parmesan.

Drizzle a bit of olive oil over the top and pop the dish in the preheated oven. Bake for about 30 minutes or until the cheese is bubbly and golden.

Once it’s out of the oven, let it rest for about 10 minutes before slicing. This allows the layers to settle and makes serving much easier. Garnish with additional fresh herbs if desired.