Parmigiana di Melanzane Eggplant

Slice eggplants 1/4 inch thick. Lay slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes to draw out bitterness and excess moisture. Pat dry thoroughly with more paper towels.

Heat 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. Alternatively, brush with oil and bake at 400F (200C) for 15-20 minutes until tender. Drain excess oil on paper towels.

In a medium saucepan, heat a tablespoon of olive oil. Add minced garlic and cook for 1 minute until fragrant. Pour in crushed tomatoes, season with a pinch of salt and pepper, and simmer for 15-20 minutes until slightly thickened. Stir in chopped fresh basil.

Preheat 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 cooked eggplant slices over the sauce.

Top the eggplant with a layer of mozzarella slices or shredded mozzarella, then a sprinkle of grated Parmigiano Reggiano. Spoon more tomato sauce over the cheese. Repeat the layers of eggplant, mozzarella, Parmigiano, and sauce until all ingredients are used, ending with a generous layer of sauce and cheeses on top.

Bake the Parmigiana for 30-35 minutes, or until the cheese is melted and bubbly and the sauce is simmering at the edges. If desired, broil for the last 2-3 minutes for a golden-brown crust, watching carefully to prevent burning.

Remove from oven and let it rest for 10-15 minutes before serving. This allows the layers to set and makes for easier slicing. Garnish with fresh basil leaves.