Melanzane alla Parmigiana

Preheat your oven to 400°F (200°C).

Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with oregano, garlic powder, salt, and pepper in a third bowl.

Dredge each eggplant slice in flour, dip in the beaten eggs, and then coat with the breadcrumb mixture. Place on a baking sheet.

Bake the breaded eggplant slices in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.

While the eggplant is baking, prepare the pizza crust according to package instructions.

Spread a layer of marinara sauce over the pizza crust.

Once the eggplant is done, layer the baked eggplant slices on top of the marinara sauce.

Sprinkle shredded mozzarella and grated Parmesan cheese over the eggplant slices.

Bake the pizza in the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh basil leaves if desired, slice, and serve.

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