Zucchini Parmigiana

Instructions

1. Preheat your oven to 375°F (190°C). This step ensures the oven will reach the right temperature by the time you need to bake the dish.
2. Prepare the zucchini by washing and slicing them into thin rounds, about 1/4 inch thick. You might find it easier to use a mandoline slicer to get even slices. Sprinkle the slices lightly with salt and set aside for 10 minutes to draw out excess moisture.
3. While the zucchini rests, set up your breading station. Place the flour in one shallow dish, whisk the eggs in a second dish, and mix breadcrumbs with garlic powder and oregano in a third dish.
4. Pat the zucchini slices dry with paper towels. This helps the breading stick better to the zucchini.
5. Dip each zucchini slice in the flour, shaking off any excess, then into the egg, and finally coat with the breadcrumb mixture. This triple coating method keeps the breading adhered to the zucchini during cooking.
6. Heat olive oil in a large skillet over medium heat. Once hot, add the zucchini slices in batches, frying until golden brown on each side. This will take about 3-4 minutes per side. Remove and place on paper towels to drain any excess oil.
7. In a 9×13-inch baking dish, spread a thin layer of marinara sauce at the bottom. Layer one-third of the zucchini slices over the sauce and then sprinkle with one-third of the mozzarella and Parmesan cheeses.
8. Repeat the layering process two more times with the remaining zucchini, cheese, and sauce, ending with a top layer of mozzarella and Parmesan.
9. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
10. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for a pop of color and added flavor.