Italian Eggplant Parmigiana

Instructions

1. Prepare the eggplant
   Sprinkle eggplant slices with salt and place in a colander. Let them sit for 20-30 minutes to release bitter juices. Rinse and pat dry thoroughly with paper towels.
2. Fry the eggplant
   Set up a dredging station: flour in one dish and beaten eggs in another. Dip each eggplant slice in flour, then egg. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.
3. Assemble the dish
   Preheat oven to 375°F (190°C). Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce, slightly overlapping. Top with 1/3 of the mozzarella slices, 1/4 cup of grated Parmigiano-Reggiano, and 1/3 of the torn basil leaves.
4. Create additional layers
   Spread another cup of marinara sauce over the cheese layer. Repeat the layering process twice more, finishing with the remaining sauce, mozzarella, and Parmigiano-Reggiano on top. Sprinkle with dried oregano and red pepper flakes if using.
5. Bake to perfection
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 20 minutes until the cheese is bubbly and golden brown. Let rest for 10 minutes before serving to allow the layers to set.
6. Garnish and serve
   Garnish with remaining fresh basil leaves. Slice into portions and serve hot with a side of crusty Italian bread.