Wash the eggplants, dry them, and cut them into 5 mm thick slices lengthwise.

Arrange the eggplants on a tray, and sprinkle them with coarse salt between the layers. Cover with a plate and put a weight on top. Let the eggplants rest for about 30 minutes. They will release the bitter vegetation water.

In the meantime, prepare the tomato sauce. Add olive oil, peeled tomatoes and a few basil leaves to a saucepan. Cover and cook over low heat for about 30 minutes. Occasionally stir and crush the tomatoes with a wooden spoon. Salt to taste. Set aside.

Rinse the eggplants to remove the salt and pat dry them with paper towels.

Coat the eggplant slices with flour, one by one on both sides.

Heat the frying oil in a large, high-sided pan over medium-high heat. When it starts to sizzle, add the eggplants in a single layer and deep-fry until golden brown on both sides. Drain them from the oil and put them to dry on absorbent paper. Repeat with the remaining eggplant slices.

Preheat the oven to 180 °C. Take a 20x30 baking dish and make a small layer of sauce at the base. Arrange a layer of fried eggplants on top, then spread 1/3 the tomato sauce, sprinkle with 1/3 grated Parmesan, and top with 1/2 mozzarella. Repeat and finish with a layer of eggplants, tomato sauce and Parmesan.

Bake the Eggplant Parmigiana in the preheated oven for 30-35 minutes, until golden brown on the top. Remove the parmigiana from the oven and let it cool for about 20 minutes or completely, before topping with a few basil leaves.

Cut into slices and serve. You can warm it again the next day, it will be even tastier.