Preheat oven to 375. Slice eggplant about half a centimeter thick. Sprinkle with salt and pepper on both sides and cover with a cloth or paper towel. Dap with your hands and add something heavy over top to help release the excess water from the eggplant.
Meanwhile, add breadcrumbs to a skillet and cook for about 5 min on medium heat or until lightly browned. You should stir often because they can burn easily. Remove from skillet and set aside.
Add oil to skillet in a nice healthy even layer. Once hot, add eggplant. Working in batches, cook eggplant a few min per side, or until they start to brown. Transfer to a baking sheet.
One layer at a time, start assembling your eggplant parmesan. Starting with sauce, spoon a few tbsp to the bottom of your cocotte. Then goes mozzarella, slices of eggplant and toasted breadcrumbs. Repeat until you are at the top of the cocotte. Make sure the last layer is cheese and add grated parmesan to that layer.
Bake for about 35-40 min, then crank oven up to broil and finish for about 3-5 min until eggplant is browned and bubbly. Top with fresh basil and enjoy!
