Prepare Eggplant:
Slice 2 large eggplants (1.2kg total) lengthwise into 1/2cm thick slices.
Layer slices in colander, sprinkling each layer with kosher salt. Weight with plate, drain 1-2 hours.
Rinse slices, pat completely dry with paper towels.
Bread in 3 stages: flour ? beaten eggs (3 eggs + 2 tbsp water) ? breadcrumbs (200g mixed with 50g grated Parmesan).
Fry in batches in 1cm vegetable oil at 180°C until golden (2-3 minutes per side). Drain on wire rack.
Make Tomato Sauce:
Sauté 2 minced garlic cloves in 3 tbsp olive oil 1 minute.
Add 1.2kg crushed San Marzano tomatoes, 1/2 tsp salt, 10 torn basil leaves.
Simmer 30 minutes until thickened.
Assemble:
Preheat oven to 190°C/375°F.
Spread thin layer sauce in 23x33cm baking dish.
Layer: eggplant slices (slightly overlapping) ? sauce ? 150g shredded mozzarella ? 50g grated Parmesan ? torn basil leaves.
Repeat 3 more layers, ending with cheese.
Bake uncovered 35-40 minutes until bubbling and browned.
Rest 30 minutes before cutting.
