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1
Make the tomato sauce: In a large skillet, heat the olive oil over medium heat for 1 minute.
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2
Add the garlic and cook just until it starts to sizzle, about 1 minute.
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3
Do not let the garlic brown.
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4
Add the tomatoes with their juice and use a fork to break them up into pieces 1/2 to 3/4 inch in size.
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5
Adjust the heat so the tomato juices are bubbling gently and cook, uncovered, for 15 minutes, stirring occasionally.
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6
Add the basil and cook another 5 minutes.
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7
The sauce will reduce slightly.
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8
Remove the pan from the heat, season with salt, and set aside.
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9
The sauce can be made ahead, cooled, sealed in a container, and stored in the refrigerator for up to 3 days.
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10
Make the filling: Trim off the stems and base of the eggplants and cut them into 1/2-inch crosswise slices.
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11
Layer the slices in a colander, sprinkling each layer generously with salt.
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12
Top with a plate, then a weight (a large unopened can works well), and let sit for at least 20 minutes.
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13
You will see moisture form on the eggplant slices.
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14
Rinse off the salt and use paper towels to pat the slices dry.
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15
Position a rack in the middle of the oven.
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16
Preheat the oven to 350F.
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17
Have ready a 9-by-13-by-2-inch rectangular or oval baking dish.
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18
Lay a large piece of waxed paper on the counter.
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19
Line a baking sheet with several layers of paper towels and set aside.
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20
Put the flour on a large plate and season it with a sprinkling of salt and generous grindings of black pepper, stirring to distribute the salt and pepper.
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21
Dip both sides of each eggplant slice in the seasoned flour, shaking the excess flour gently back onto the plate, and arrange them in one layer on the waxed paper.
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22
In a large skillet, combine the 2 tablespoons of olive oil with enough corn or canola oil to reach a depth of 1/4 inch.
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23
Heat the oil over medium heat for about 3 minutes, until a slice of eggplant sizzles and bubbles gently around the edges when added.
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24
Fry a single layer of eggplant slices, turning once, until golden, about 2 minutes on each side.
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25
Use a fork or tongs to turn and lift the slices.
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26
You will probably need to fry them in 2 or 3 batches, depending on the size of the pan.
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27
Drain the slices in a single layer on the paper towel-lined baking sheet.
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28
Spread 1/2 cup of the tomato sauce over the bottom of the baking dish.
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29
Cover the bottom with half of the eggplant slices.
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30
Top with half of the mozzarella, 1 cup of the tomato sauce, and 1/4 cup of the Parmesan cheese.
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31
Add another layer of the remaining eggplant slices, mozzarella, and sauce.
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32
Sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
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33
Set aside.
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34
Prepare the topping: In a medium bowl, stir the bread crumbs and Parmesan cheese together.
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35
Stir in a sprinkling of salt and a few grindings of pepper.
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36
Stir in the water.
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37
Stir in the olive oil until the crumbs are evenly moistened and cling together.
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38
Spoon the crumbs evenly over the filling and pat them gently to smooth the top.
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39
The crumbs should completely cover the filling.
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40
Bake until the topping is lightly browned and crisp and the filling is bubbling gently, about 30 minutes.
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41
Use a large, sharp knife to cut through the layers to the bottom of the dish and cut the filling into squares.
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42
Use a wide spatula or large spoon to lift the pieces onto serving plates.
