Creating crispy, baked Italian eggplant might seem daunting, but with these clear steps, you’ll be able to prepare it effortlessly:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Eggplants: Slice the eggplants into 1/2-inch thick rounds. If desired, sprinkle salt over the eggplant slices and let them sit for about 15 minutes. This step helps draw out excess moisture and bitterness.
3. Set Up Breading Stations: In one bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, mix the breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
4. Coat the Eggplants: Dip each eggplant slice first into the flour, shaking off excess. Next, coat it in the egg mixture, allowing any excess to drip off, and finally, coat it with the breadcrumb mixture, pressing slightly to adhere.
5. Arrange on Baking Sheet: Place the breaded eggplant slices on the prepared baking sheet in a single layer. Spray or drizzle lightly with olive oil for extra crispiness.
6. Bake: Bake the eggplant in the preheated oven for about 25-30 minutes or until they are golden brown and crispy, flipping halfway through for even browning.
7. Warm the Marinara Sauce: While the eggplant is baking, gently heat the marinara sauce on the stovetop or in the microwave until warm.
8. Garnish & Serve: Once the eggplant is cooked, remove it from the oven and garnish with fresh basil leaves. Serve warm with marinara sauce on the side.

These straightforward steps will lead you to create a delicious Crispy Baked Italian Eggplant dish that everyone will love!