0 Clean the eggplants and remove the skin and the top core. Cut the eggplant lengthwise, keeping it ½ inch thick.
1 Place the cut slices on a cutting board and salt each layer. Place a cutting board over the eggplant slices and make sure it is over the sink, slightly tilted so all the bitter juice drains off. Let it rest for about 30 minutes.
11 [wprm-tip accent="#a92329"]Another easy method if you do not want to use a cutting board is to place your slices in a large colander, add salt between each layer of eggplant, and press down with a heavy weight. Place it in the sink and let the excess moisture run off. Rinse, pat dry, and continue with the recipe. [/wprm-tip]
2 While the eggplants are resting, start the tomato sauce. Peel the garlic and place in a pan with a couple of tablespoons of oil. Cook the garlic until golden and then toss.
3 Add the tomatoes to the pan. If using whole peeled tomatoes, give them a few turns in the blender. Add salt, pepper, and basil. Cook at low heat for 5 minutes and then remove the basil.
4 When the eggplant is ready to fry, dry it with paper towels and fry 3-4 slices at a time in plenty of hot oil (not smoking, or they will burn). When golden, remove and place on paper towels over a cooling rack placed over a cookie sheet. 2 to 3 minutes per side.
10 Preheat the oven to 400 F
5 In an oven-proof dish, add a layer of tomato sauce, then cover with eggplant slices placed side by side. Cover the eggplant with tomato sauce, then a rich layer of parmesan cheese. On top of the parmesan, add thinly sliced mozzarella. Add a small amount of salt over it.
6 Repeat the above steps and end with a layer of the eggplant, which you will cover with tomato sauce
7 Add Parmesan cheese. If there is mozzarella left, cut it into small pieces and add it on top.
8 Cook the parmigiana in the oven at 400 for 35 minutes. The top crust should be golden and the cheese stringy when cutting.
9 Let it rest for 10 minutes before cutting and serving.
