Step 1

Cut eggplants into ½-inch thick round slices, arrange on baking sheet covered with parchment paper. Sprinkle half of course salt on eggplant slices, flip and sprinkle remaining salt. Let sit 30 minutes. Rinse and pat dry.

Step 2

Heat vegetable oil in a large skillet to about 375°F. Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.

Step 3

Preheat oven to 350°F.

Step 4

Pour about 1 cup of marinara sauce into a baking dish and spread evenly to cover the bottom of the dish.

Step 5

Add eggplant slices (it’s okay if they overlap) and cover with ½ cup of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.

Step 6

Bake for 30 minutes, until mozzarella is bubbling and golden brown.

Step 7

Let cool 10 minutes, then serve garnished with fresh basil.