Parmigiana di Melanzane | Italian Eggplant and Mozzarella Casserole

Slice the eggplants lengthwise into 7–8 mm-thick pieces. Layer them in a colander, salting each layer, and set a bowl underneath. Salt draws out bitterness and moisture; otherwise, the slices will soak up frying oil like a sponge.

Soften the finely chopped onion in olive oil over medium heat for 6–7 minutes without browning. Add the garlic and cook for 1 minute. Add tomatoes, salt, and sugar; the sugar balances acidity rather than sweetening the sauce. Simmer until a path drawn through it with a spoon stays open briefly, then stir in half the basil.

Press both sides of the eggplant slices firmly with paper towels to dry them; wet slices will make the oil splatter. Heat the oil to 175°C / 345°F (a slice should sizzle as soon as it goes in, but not violently). Fry in a single layer until golden on both sides. Transfer to a wire rack; piling them on paper towels will soften them with steam.

Preheat the oven to 190°C / 375°F. Spread a thin layer of sauce in a baking dish and overlap the eggplant slices on top. Add sauce, torn mozzarella, Parmesan, and a few basil leaves in layers; repeat for three layers. Finish with sauce and Parmesan. Do not put mozzarella on top; it will dry out and turn leathery.

Bake the casserole on the oven’s middle rack at 190°C / 375°F. It is ready when the top is browned in spots and the sauce bubbles around the edges. If the top is still pale, turn on the broiler for the last 5 minutes and watch closely.