Easy Eggplant Parmigiana

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1. 1Step 1: Wash the eggplants, dry them, and cut them into 5 mm thick slices lengthwise.
2. 2Step 2: Arrange the eggplants on a tray, and sprinkle them with coarse salt between the layers. Cover with a plate and put a weight on top. Let the eggplants rest for about 30 minutes. They will release the bitter vegetation water.
3. 3Step 3: In the meantime, prepare the tomato sauce. Add olive oil, peeled tomatoes and a few basil leaves to a saucepan. Cover and cook over low heat for about 30 minutes. Occasionally stir and crush the tomatoes with a wooden spoon. Salt to taste. Set aside.
4. 4Step 4: Rinse the eggplants to remove the salt and pat dry them with paper towels.
5. 5Step 5: Coat the eggplant slices with flour, one by one on both sides.
6. 6Step 6: Heat the frying oil in a large, high-sided pan over medium-high heat. When it starts to sizzle, add the eggplants in a single layer and deep-fry until golden brown on both sides. Drain them from the oil and put them to dry on absorbent paper. Repeat with the remaining eggplant slices.
7. 7Step 7: Preheat the oven to 180 °C. Take a 20x30 baking dish and make a small layer of sauce at the base. Arrange a layer of fried eggplants on top, then spread 1/3 the tomato sauce, sprinkle with 1/3 grated Parmesan, and top with 1/2 mozzarella. Repeat and finish with a layer of eggplants, tomato sauce and Parmesan.
8. 8Step 8: Bake the Eggplant Parmigiana in the preheated oven for 30-35 minutes, until golden brown on the top. Remove the parmigiana from the oven and let it cool for about 20 minutes or completely, before topping with a few basil leaves.
9. 9Step 9: Cut into slices and serve. You can warm it again the next day, it will be even tastier.