Prep the eggplant: Slice the eggplants into 1/2-inch rounds. Lay them on a wire rack or sheet tray and sprinkle both sides generously with salt. Let them sit for 30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.

Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment and brush lightly with olive oil.

Set up dredging station: In one shallow dish, add flour with a pinch of salt and pepper. In a second, beat 3 eggs with a splash of water. In a third, combine breadcrumbs with 1/2 cup grated Parmesan and a few grinds of black pepper.

Bread the eggplant: Dredge each slice in flour, then egg, then breadcrumbs. Shake off excess at each step. Place slices on the prepared sheets and drizzle or mist lightly with olive oil.

Bake until crisp: Roast for 18–22 minutes, flipping once midway, until golden and firm. They should feel crisp on the edges and lightly browned all over.

Make the sauce: While the eggplant bakes, warm 2 tablespoons olive oil in a saucepan over medium heat. Add minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant. Stir in crushed tomatoes, 1/2 teaspoon salt, and a few torn basil leaves. Simmer 10–15 minutes. Taste and adjust with black pepper and a pinch of sugar if too tangy.

Prep the cheese: In a bowl, combine 2 cups shredded mozzarella with 1/2 cup grated Parmesan. Keep a little extra Parmesan aside for the top.

Layer the casserole: Lower oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of sauce. Add a snug layer of eggplant. Sprinkle a handful of the cheese blend and a few torn basil leaves. Repeat: sauce, eggplant, cheese, basil. Finish with a light layer of sauce and the remaining cheese and Parmesan.

Bake to bubbly: Cover loosely with foil (tent so cheese doesn’t stick). Bake 20 minutes. Remove foil and bake another 10–15 minutes until the top is golden and the sauce is bubbling around the edges.

Rest and garnish: Let the dish rest for 10–15 minutes so it sets for clean slices. Scatter fresh basil on top before serving. Drizzle with a little olive oil if you like.