Prepare the Eggplant: Slice the eggplants into 1/4-inch rounds. Sprinkle salt on both sides of each slice and let them sit for about 30 minutes. This helps to remove any bitterness from the eggplants. After 30 minutes, rinse the slices and pat them dry with paper towels.

Bread the Eggplant: From my overall experience, lightly coating the eggplant with flour and egg gives the dish a delicious crispiness without making it heavy. Set up a breading station with one bowl of beaten eggs and another with flour. Coat each slice of eggplant in flour, then dip it into the beaten eggs.

Fry the Eggplant: In a large frying pan, heat olive oil over medium heat. Fry the eggplant slices in batches, about 2-3 minutes per side, until golden brown. Transfer the fried eggplants to a plate lined with paper towels to drain excess oil.

Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, start layering your ingredients: a layer of tomato sauce on the bottom, followed by a layer of fried eggplant, a sprinkle of mozzarella and Parmesan cheese, and a few fresh basil leaves. Repeat these layers, finishing with cheese on top.

Bake: Bake for 30-35 minutes until the top is bubbly and golden. Let the Eggplant Parmigiana rest for 10 minutes before serving.

Variations and Substitutions

Gluten-Free: Use gluten-free flour or cornstarch for coating the eggplant.

Vegan: Substitute mozzarella with a plant-based cheese, such as almond or cashew mozzarella, and skip the egg step (you can use almond milk or aquafaba instead of eggs).

Lighter Version: Instead of frying the eggplant, you can grill or bake the slices for a lower-calorie alternative. Just brush them with olive oil and cook until soft.