Step 1

Cut eggplant into 1/4"disks, layout on a baking tray, and salt aggressively.

Step 2

After 90 minutes discard eggplant water. Wash off the remaining salt or remove with wet paper towels from the eggplant. Dry eggplant well after removing salt.

Step 3

Fry eggplant in olive oil over medium heat (about 1/4" deep) until crisp on both sides. About 3-5 minutes per side. Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.

Step 4

Blot eggplants of excess oil with paper towels and begin assembling parmigiana.

Step 5

Place a thick layer of marinara sauce in the bottom of a large baking dish. Add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.

Step 6

Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.

Step 7

Remove from the oven and let the eggplant parm rest for 20-30 minutes before serving. Enjoy!