Step 1

Wash and pat dry your nightshades. Slice eggplants into ¼ inch thick rounds with a sharp knife.

Step 2

Place the slices of eggplant in a colander and sprinkle with 1 teaspoon of kosher salt. Toss together. Place colander over a bowl and allow 30 minutes for the salt to draw out the excess moisture from the sliced eggplant.

Step 3

Then, place a clean kitchen towel on the countertop. Remove the eggplant slices from the colander and place them on the tea towel. Gently pat dry the top with another tea towel. Paper towels can also be used.

Step 4

Heat a grill pan over medium heat. Brush the pan with a drizzle of olive oil. Grill sliced eggplants until tender, about 3-5 minutes per side. Set aside to cool.

Step 5

Preheat the oven to 350°F (175°C). Place the oven grate in the center of the oven.

Step 6

Spread ¼ cup of tomato sauce at the base of an oval or square baking dish (2-2½ quart size/2 Liters).

Step 7

Cover with a layer of eggplant slices. In total, there are four eggplant layers.

Step 8

Cover with a layer of mozzarella cheese (1.75 ounces/50 grams), 1 tablespoon of grated Parmesan cheese, and 3 tablespoons of tomato sauce. Repeat these layers two more times.

Step 9

Once the final top layer of eggplant is placed in the dish, spread ½ cup of tomato sauce evenly over the top.

Step 10

Cover with a layer of mozzarella cheese (2.5 ounces/75 grams) and sprinkle with 2 tablespoons of grated Parmesan cheese.

Step 11

Cover loosely with aluminum foil and bake in the preheated oven, for 30 minutes. Uncover and bake for an additional 15 minutes until the cheese is melted and bubbly.

Step 12

Let stand for 10 minutes before serving.

Step 13

Garnish with hand torn fresh basil leaves.

Step 14

Serve and enjoy!