Parmigiana di Melanzane Eggplant

Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet, sprinkle generously with salt on both sides, and let them sit for 30 minutes to draw out excess moisture. Pat them dry thoroughly with paper towels before proceeding.

Heat 1/2 cup of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Add more oil as needed. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.

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 a pinch of salt and pepper, and bring to a simmer. Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the chopped fresh basil.

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 the eggplant with a layer of mozzarella cheese, a sprinkle of grated Parmigiano Reggiano, and a few basil leaves. Repeat these layers until all ingredients are used, ending with a layer of sauce and a generous amount of Parmigiano Reggiano on top.

Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and golden brown, and the sauce is simmering. For a crispier top, you can briefly broil it for the last 2-3 minutes, watching carefully to prevent burning.

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 allows the layers to set and makes for cleaner slices. Garnish with fresh basil leaves before serving. Enjoy this classic Italian dish warm.