Eggplant Parmesan is an Italian classic for a reason, and even those that think they don't like eggplant will be asking for seconds or thirds. In this rendition of the classic, crispy fried breadcrumb-coated slices of eggplant are layered with a rich bechamel sauce, a vibrant homemade marinara sauce, and loads of melted cheese in a baked casserole dish, all topped off with fresh basil. It is reminiscent of a rich and elegant lasagna, but without the heaviness despite the generous helping of freshly shredded mozzarella and Parmesan. It's a good thing that it makes a lot, because my husband and best friend would have made short work of a small dish.
