Parmigiana di Melanzane

Method

1. Slice the eggplants about 1 cm thick; you can leave the skin on or peel it.
2. Place the eggplant slices in a colander, layering with coarse salt. Cover with a plate and weigh it down; let sit for at least 1 hour to draw out the water.
3. Meanwhile, prepare a simple tomato sauce with olive oil, garlic, and basil.
4. If the mozzarella is too watery, drain it well or re-spin it to remove excess moisture.
5. After 1 hour, rinse the eggplant slices under running water to remove the salt, then squeeze them dry and place between two cloths. Press with a tray to flatten and dry them further.
6. Prepare an egg wash by beating the eggs. Set up a bowl of flour.
7. Dip each eggplant slice first in the egg wash, then into the flour, coating both sides.
8. Fry the coated slices in plenty of olive oil for about 2 minutes until golden. Drain on paper towels.
9. Assemble the parmigiana: in a baking dish, spread a layer of tomato sauce. Arrange a layer of fried eggplant slices, season with salt, add basil leaves, pieces of mozzarella, a generous grating of Parmesan, and pepper.
10. Add another thin layer of tomato sauce, then repeat with another layer of eggplant, basil, mozzarella, Parmesan, and pepper. Finish with a final layer of eggplant and top with tomato sauce and a generous amount of Parmesan.
11. Bake in a preheated static oven at 190°C (375°F) for 20-25 minutes until golden and bubbling.