Parmigiana di Melanzane Eggplant

Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet or in a colander, sprinkle generously with coarse sea salt on both sides, and let them sit for at least 30 minutes. This process draws out excess moisture and bitterness. After 30 minutes, pat the eggplant slices thoroughly dry with paper towels.

You can either fry or bake the eggplant. For frying, heat about 1/4 cup olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Drain on paper towels. For baking, brush eggplant slices lightly with olive oil and bake at 400F (200C) for 15-20 minutes, flipping once, until tender and lightly browned.

In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Pour in the crushed tomatoes, season with a pinch of salt and a grind of black pepper. Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld. Stir in the fresh chopped basil.

Preheat your oven to 375F (190C). Spread a thin layer of the prepared tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of the cooked eggplant slices evenly over the sauce, ensuring they slightly overlap if necessary.

Top the eggplant layer with a generous amount of sliced or shredded fresh mozzarella cheese, followed by a sprinkle of grated Parmigiano Reggiano cheese, and another spoonful of tomato sauce. Repeat the layering process: eggplant, mozzarella, Parmigiano, sauce, until all ingredients are used. Ensure the top layer is a generous coating of tomato sauce and Parmigiano Reggiano.

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cheese is melted, bubbly, and beautifully golden brown on top. The sauce should be simmering around the edges. If the top browns too quickly, you can loosely cover it with foil.

Once baked, remove the Parmigiana from the oven and let it rest for at least 10-15 minutes before serving. This crucial step allows the layers to set, making it easier to slice and preventing it from falling apart. Garnish with fresh basil leaves before serving warm.