– 2 large eggplants, sliced into ½-inch round – Olive oil for frying – All-purpose flour, for frying – 2 cups shredded mozzarella cheese – 1 cup provolone cheese, sliced – 1 cup freshly grated Parmigiano-Reggiano cheese – 4 cups homemade tomato sauce or your favorite store-bought – Salt and black pepper to taste – Fresh basil leaves for garnish
Make and reserve homemade tomato sauce. Prepare Eggplant: Cut eggplants into ½-inch rounds. Sprinkle salt on each round and let sit for 30 minutes. It draws out moisture and bitterness.
Rinse the eggplant slices with water to remove the salt after 30 minutes and dry with paper towels. Fry Eggplant: Heat olive oil in a large skillet on medium. Keep the pan's bottom covered in oil.
To avoid sogginess and oil absorption, lightly flour the eggplant slices and shake off any excess. When oil is shimmering, hot fry eggplant slices for 2 minutes on each side until golden brown. Layer paper towels to absorb oil.
Layer Assembly: Heat the oven to 350°F (190°C). Spread homemade tomato sauce thinly in a 9x13 casserole dish. Place fried eggplant slices in a single layer over sauce. Top aubergine with shredded mozzarella, provolone and Parmigiano-Reggiano.
Repeat layers until ingredients run out, topping with a generous amount of cheese. Bake: Bake for 30–35 minutes in the preheated oven until the cheese is melted and bubbly and the edges are golden brown.
Serve after letting it cool for a few minutes from the oven. Decorate with fresh basil. Enjoy: Eggplant Parmigiana can be served hot with pasta or crusty bread.