Rustic Eggplant Parmigiana alla Napoletana

Lay the eggplant slices on paper towels or a wire rack. Sprinkle both sides generously with kosher salt and let them sweat for at least 30 minutes. This draws out bitter moisture. Pat each slice thoroughly dry.

While the eggplant sweats, prepare the sauce. Heat olive oil in a saucepan over medium heat. Add the sliced garlic and cook until fragrant and barely golden, about 1 minute. Add the hand-crushed San Marzano tomatoes, oregano, and a pinch of salt. Simmer gently for 20 minutes, stirring occasionally, until slightly thickened. Tear in a few basil leaves.

Set up a breading station: flour in one dish, beaten eggs in another, breadcrumbs in a third. Dredge each eggplant slice in flour, dip in egg, and coat in breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches, about 2 minutes per side, until golden brown. Transfer to a paper towel-lined tray.

Preheat oven to 375 degrees F. Spread a thin layer of tomato sauce on the bottom of a deep 9x13 inch baking dish. Arrange a layer of fried eggplant slices, overlapping slightly. Top with sauce, torn mozzarella, a generous sprinkle of Parmigiano, and a few basil leaves.

Repeat the layering process 2-3 more times, finishing with sauce, mozzarella, and a final shower of Parmigiano on top.

Bake uncovered for 30-35 minutes until the cheese is molten and golden and the sauce is bubbling vigorously around the edges.

Let the parmigiana rest for at least 15 minutes before cutting. Garnish with the remaining fresh basil leaves.