Parmigiana di Melanzane Eggplant

Slice the eggplants into 1/4-inch thick rounds. Lay the slices on paper towels, sprinkle generously with kosher salt, and let them sit for at least 30 minutes to draw out bitter liquids. Afterward, pat them thoroughly dry with more paper towels.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes, season with salt and freshly ground black pepper, and let it simmer for 20 minutes, stirring occasionally. Stir in the chopped fresh basil.

Heat about 1/4 cup of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until they are golden brown and tender on both sides. Add more oil as needed between batches. Transfer the fried eggplant to a plate lined with paper towels to drain any excess oil.

Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of the fried eggplant slices over the sauce. Top this with a sprinkle of grated Parmigiano Reggiano, followed by a layer of fresh mozzarella slices.

Repeat the layering process: add another layer of tomato sauce, then eggplant, a sprinkle of Parmigiano, and finally more mozzarella. Continue this sequence until all your ingredients are used, ensuring you finish with a generous top layer of tomato sauce, Parmigiano Reggiano, and mozzarella.

Bake the Parmigiana in the preheated oven for 30-35 minutes, or until it is bubbling around the edges and the cheese on top is beautifully melted and golden brown. If the top starts to brown too quickly, you can cover it loosely with aluminum foil. Let the Parmigiana rest for at least 15-20 minutes before slicing and serving; this allows the layers to set and the flavors to meld beautifully.