Eggplant Parmigiana

Place a single layer of sliced eggplant in a perforated container resting on a flat surface and sprinkle with coarse salt. Cover the top layer and sprinkle with additional salt, repeating this process until all eggplant is used up. Place a flat plate on top and weigh it down with pressure to apply force to the eggplant slices. Allow them to sit at room temperature for approximately 1 hour.

Rinse the eggplant slices under a continuous flow of cold water to remove all excess salt. Gently pat dry the eggplant slices on both sides with paper products.

Heat oil in a deep frying pan over high heat. Coat the eggplant slices evenly with flour on both sides and add them to the hot oil, working in batches. Fry the eggplant until it turns golden brown, taking about 2 to 3 minutes per side. Remove the eggplant slices from the oil and place them on paper products to drain excess oil.

Heat olive oil in a large cooking vessel over medium heat; cook minced garlic and chopped onion until they become soft and translucent, taking around 5 minutes. Add tomato puree, 4 fresh basil leaves, and salt. Cook, stirring frequently, until the sauce thickens, taking approximately 20 minutes. Remove the sauce from heat and discard the garlic. Stir in the remaining 4 basil leaves.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Spread a layer of tomato sauce over the bottom of a baking dish. Cover it with a single layer of eggplant slices. Top with more sauce, sliced mozzarella cheese, and grated Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese on top.

Bake the dish in the preheated oven until it's heated through and bubbly, taking around 30 to 40 minutes. Remove the dish from the oven and let it stand for 20 minutes before serving.