Cheesy Eggplant Casserole Recipe

Preheat the oven to 375°. Prepare a large, rimmed baking sheet with parchment paper.
Peel the eggplant, then slice the eggplant into 1/2-inch pieces.
In a shallow dish, stir together the breadcrumbs, Parmesan cheese, Italian seasoning and salt. In a different bowl, large enough to fit a slice of eggplant, whisk together the egg and milk until completely blended.
Dip each eggplant slice into the egg mixture, coating both sides. Immediately transfer to the breadcrumb mixture and coat on both sides. Transfer the eggplant slices to the prepared baking sheet.
Bake for 40 minutes, flipping halfway, or until lightly browned on both sides.
Meanwhile, prepare a 9x13 casserole dish with nonstick cooking spray.
Pour enough of the marinara sauce into the bottom of the casserole dish to create a thin layer. Smooth with a spatula.
Create an even layer of eggplant across the bottom of the casserole dish. Top the eggplant with half of the remaining marinara sauce and half of the mozzarella cheese. Create a second later repeating the process and using the remaining ingredients.
Bake for 30 minutes or until the cheese has melted and the edges are bubbling.
Garnish with fresh parsley or basil (optional).