Italian Eggplant Parmigiana (Melanzane alla Parmigiana)

Slice the eggplants into 1/2-inch thick rounds. Place them in a colander, sprinkle generously with salt, and let sit for 45-60 minutes to draw out moisture and bitterness.

While eggplant is purging, prepare the sauce. Sauté diced onion and minced garlic in extra virgin olive oil until soft. Add tomato passata and half the basil. Simmer on low heat for 20-30 minutes, then season with salt and pepper.

Rinse the eggplant slices under cold water and pat them thoroughly dry with paper towels. Dredge each slice lightly in flour, shaking off the excess.

Heat vegetable oil in a large skillet. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels to remove excess oil.

Preheat your oven to 400°F (200°C). In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom.

Create layers: start with a single layer of fried eggplant, followed by a spread of tomato sauce, a sprinkle of Parmigiano Reggiano, and several cubes of mozzarella.

Repeat the layers until all ingredients are used, finishing with a generous coating of sauce, mozzarella, and Parmigiano on top.

Bake for 30 minutes until the cheese is bubbling and the top is slightly golden. Let rest for at least 15 minutes before slicing and serving.