1. Prepare the Eggplant

• Sweat the Eggplant: Slice the eggplants into 1/4-inch thick rounds. Lay them in a single layer on a baking sheet lined with paper towels. Sprinkle both sides generously with salt and let them sit for about 1 hour. This process draws out excess moisture and reduces bitterness. After an hour, rinse the slices under cold water to remove the salt and pat them dry thoroughly with paper towels.

2. Bread and Fry the Eggplant

• Set Up Breading Station: Place the flour in a shallow dish. In a separate bowl, whisk together the eggs and milk. In a third dish, spread out the breadcrumbs.
• Bread the Slices: Dredge each eggplant slice in flour, shaking off any excess. Dip it into the egg mixture, allowing any excess to drip back into the bowl, and then coat it thoroughly with breadcrumbs.
• Fry the Eggplant: In a large skillet, heat about 1/2 inch of olive oil over medium heat until shimmering. Fry the breaded eggplant slices in batches, ensuring not to overcrowd the pan. Cook each slice for approximately 2-3 minutes per side, or until golden brown and crispy. Transfer the fried slices to a plate lined with paper towels to drain any excess oil.

3. Prepare the Tomato Sauce

• Sauté Aromatics: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
• Simmer the Sauce: Add the crushed tomatoes and dried oregano to the pan. Season with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer and let it cook for about 20 minutes, stirring occasionally. Once done, stir in the chopped fresh basil and remove from heat.

4. Assemble the Dish

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Layer the Components: In a 9×13-inch baking dish, spread a thin layer of the tomato sauce to cover the bottom. Arrange a layer of fried eggplant slices over the sauce. Sprinkle a portion of the shredded mozzarella and grated Parmesan over the eggplant. Repeat these layers until all the ingredients are used, finishing with a layer of sauce and a generous topping of both cheeses.

5. Bake

• Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
• Rest Before Serving: Once baked, remove the dish from the oven and let it rest for about 10 minutes. This allows the flavors to meld and makes it easier to serve.