Parmigiana di Melanzane Eggplant

Slice eggplants 1/4-inch thick. Lay slices on paper towels, sprinkle generously with salt, and let them rest for 30 minutes to draw out moisture. Pat them completely dry with more paper towels. This step is crucial for preventing soggy parmigiana and removing bitterness.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes and bring to a simmer. Add half of the fresh basil leaves. Season with salt and pepper to taste. Let the sauce gently simmer for at least 20 minutes, allowing flavors to meld. Stir occasionally.

Heat about 1/2 cup of olive oil in a large skillet over medium-high heat. If desired, you can lightly dredge eggplant slices in flour or dip them in beaten egg before frying for extra crispiness. Fry eggplant slices in batches until golden brown and tender on both sides. This usually takes 2-3 minutes per side. Transfer fried eggplant to a plate lined with paper towels to drain excess oil. Repeat until all eggplant is cooked.

Preheat your oven to 375F (190C). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of fried eggplant slices over the sauce. Top with a sprinkle of grated Parmesan cheese and a layer of mozzarella slices. Add another thin layer of tomato sauce. Repeat the layers: eggplant, Parmesan, mozzarella, and sauce, until all ingredients are used, ending with a generous layer of sauce, mozzarella, and Parmesan on top.

Place the assembled parmigiana in the preheated oven. Bake for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown on top. The edges should be slightly caramelized and the sauce simmering. Keep an eye on it to prevent burning the cheese.

Once baked, remove the Parmigiana di Melanzane from the oven and let it rest for at least 10-15 minutes before slicing and serving. This resting period allows the layers to set, making it easier to cut and preventing it from falling apart. Garnish with the remaining fresh basil leaves. Serve warm as a main course or a side dish.