Eggplant Parmigiana

Slice the eggplants into 7–8 mm rounds. Layer them in a colander, salting each layer generously. Set a weighted plate on top and leave for 45–60 minutes. The salt will draw out the bitter, dark liquid that would otherwise make the eggplant oil-hungry during frying.

Warm the extra-virgin olive oil and garlic in a wide pan over medium heat until the garlic turns pale gold and fragrant, about 3 minutes. Add the crushed tomatoes, a large pinch of salt, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened and darkened to a deep scarlet. Remove the garlic. Tear in half the basil leaves.

Heat the frying oil in a deep wide pan to 175–180 C. Fry the eggplant rounds in batches, without crowding, for 2–3 minutes per side until deep golden-brown. Drain on a rack or kitchen paper. Do not stack them — they will steam each other and become soggy.

Preheat the oven to 180 C (355 F). Spread a thin layer of tomato sauce on the base of a deep baking dish. Add a layer of fried eggplant slices, slightly overlapping. Scatter torn mozzarella, a few basil leaves, and a dusting of Parmigiano. Repeat the layers — sauce, eggplant, mozzarella, basil, Parmigiano — until all ingredients are used, finishing with a layer of sauce and a generous snowing of Parmigiano on top.

Bake uncovered at 180 C (355 F) for 35–45 minutes until the top is deeply bronzed and the mozzarella around the edges is visibly bubbling. Rest for at least 20 minutes before serving — a freshly cut parmigiana will collapse; a rested one will slice cleanly.