Eggplant Parmesan

Prepare the Eggplant

Wash and dry the eggplants. Cut off the cap end and then slice the eggplants lengthwise into 1/4-inch (1/2-cm) thick slices.

Arrange the slices on large trays or baking sheets lined with several layers of paper towels, and sprinkle them lightly with coarse salt on both sides. Set aside for 30 minutes to 1 hour so the salt draws out the excess water. (You can also stack the slices in a large colander, with salt sprinkled between each layer, and set in a sink.)

Pat off the excess water and salt from the eggplant slices. Rinse them, then dry again with paper towels, pressing down to dry them thoroughly. Set aside.

Make the Tomato Sauce

In a medium pot, heat the olive oil with the minced garlic and chopped onion.

Sauté over medium heat until the onion is softened and translucent, about 5 minutes.

Add the tomato puree. Season to taste with salt (if you've salted the eggplant, go easy on the salt in the sauce, or omit it completely). Cover and simmer over low heat for 15 to 20 minutes, until the sauce is flavorful and slightly thickened.

Fry the Eggplants

In a large skillet, heat about 1/4-inch of vegetable oil over medium heat. Give the eggplant slices a final pat with paper towels to remove any excess water that may inhibit browning and cause oil splatter.

Fry the eggplant slices, 2 or 3 at a time, in the hot oil until well browned on each side, 3 to 5 minutes.

As the eggplant slices are removed from the oil, let them drain on a paper towel-lined plate or tray. Adjust the burner temperature and oil level as you fry the remaining eggplant.

Assemble the Parmigiana

Preheat the oven to 350 F (180 C). When the tomato sauce is done, transfer 1/3 of the sauce to a small mixing bowl and the remainder to a large mixing bowl.

Let the tomato sauce cool to room temperature, then add the eggs to the larger bowl of sauce and mix well to combine. If the sauce is too hot, you'll cook the eggs, so make sure it has cooled down.

Cover the bottom of a small 8- by 11-inch rectangular baking dish with a thin layer of the eggless tomato sauce, then add a layer of fried eggplant slices (use your biggest slices for this first layer; they can overlap a bit).

Cover the eggplants with a layer of egg-tomato sauce, then a generous sprinkling of grated Parmigiano-Reggiano, a sprinkling of chopped basil (if using), and then evenly distribute pieces of the mozzarella.

Cover the mozzarella with another layer of eggplant, then some egg-tomato sauce, Parmigiano, basil (if using), mozzarella, and then another layer of eggplant.

Repeat until all of the ingredients are used up. The top layer should be the eggless tomato sauce, topped with a final sprinkling of grated Parmigiano. If you prefer a cheesier topping, sprinkle some mozzarella pieces on top as well.

Bake for 30 minutes, until the cheese on top is melted and golden brown. For the best results, let it sit for an hour.