Parmigiana di Melanzane

Slice the eggplants into about 1 cm thick rounds. Lay the slices on a baking sheet and sprinkle both sides with salt. Let them sit for about an hour to draw out bitterness. After an hour, rinse the eggplant slices with water and pat them dry with paper towels.

Heat a large skillet over medium heat and add enough oil to coat the bottom. Dredge each eggplant slice in flour, shaking off the excess. Fry the eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain.

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the tomato sauce, season with salt and pepper, and add a handful of torn basil leaves. Simmer for 10-15 minutes.

Preheat your oven to 190°C. In a baking dish, spread a thin layer of tomato sauce. Place a layer of fried eggplant slices over the sauce. Sprinkle with mozzarella, a bit of Parmesan, and some basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Let cool for a few minutes before serving.