Parmigiana di Melanzane Eggplant

Slice the eggplants into 1/4-inch thick rounds. Lay them in a single layer on baking sheets or a large platter and sprinkle generously with coarse salt. Let them sit for at least 30 minutes, or up to an hour, to draw out excess moisture and bitterness. Gently pat them dry with paper towels before frying.

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 on both sides. This usually takes about 2-3 minutes per side. Remove the fried eggplant and place them on a plate lined with paper towels to drain excess oil. Continue until all eggplant is cooked.

In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, add the sugar (if using), and bring to a simmer. Season with salt and black pepper to taste. Stir in the chopped fresh basil and let the sauce simmer gently for at least 15-20 minutes, allowing flavors to meld.

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, slightly overlapping. Top the eggplant with a layer of fresh mozzarella slices or shredded mozzarella, then sprinkle generously with grated Parmigiano Reggiano. Repeat the layers: sauce, eggplant, mozzarella, Parmigiano, until all ingredients are used, ending with a final layer of sauce and plenty of Parmigiano Reggiano.

Place the assembled Parmigiana di Melanzane in the preheated oven. Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden brown. If the top starts to brown too quickly, you can loosely cover it with foil.

Once baked, remove the Parmigiana from the oven and let it rest for at least 15-20 minutes before slicing and serving. This resting period is crucial as it allows the layers to set, making it easier to cut and preventing it from falling apart. Garnish with fresh basil leaves if desired. Serve warm.