The Golden Fork

Step 1. Slice the eggplants into 1/2-inch thick rounds. Arrange them in a colander, sprinkling each layer with salt; let sit for 45 minutes to draw out moisture.

Step 2. Rinse the eggplant slices under cold water and pat them thoroughly dry with paper towels to ensure they fry properly.

Step 3. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and 1/2 cup of grated Parmesan.

Step 4. Dredge each eggplant slice in flour, then dip into the egg, and finally coat firmly with the breadcrumb mixture.

Step 5. Heat olive oil in a large skillet over medium-high heat. Fry the slices in batches until golden brown on both sides, approximately 3 minutes per side. Drain on paper towels.

Step 6. Preheat your oven to 375°F (190°C).

Step 7. In a 9x13 inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce.

Step 8. Spread more sauce over the eggplant, then top with slices of mozzarella, a sprinkle of Parmesan, and torn basil leaves.

Step 9. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and the remaining Parmesan.

Step 10. Bake for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown. Let rest for 10 minutes before slicing.