Easy Parmigiana

Prep the Eggplant: Slice the eggplants lengthwise into strips about 1/4 inch (0.5 cm) thick. Place them in a large bowl or colander and sprinkle generously with coarse salt. Let them rest for at least 30 minutes.

Make the Tomato Sauce: While the eggplants "sweat," prepare the sauce. Place the whole tomatoes in a wide skillet (no oil needed). Halve the garlic cloves and add them along with some fresh basil leaves. Cook over low heat, uncovered, to allow the water to evaporate. Do not add the juice from the cans initially; save it in case the sauce becomes too dry.

Clean the Eggplant: After 30 minutes, drain the liquid from the eggplants and rinse them under cold water. Pat them thoroughly dry with paper towels or a clean cloth.

Grill: You can fry, bake, or grill the slices. I prefer grilling them with just a few drops of oil for 1 to 1.5 minutes per side. Set aside.

Prep the Cheese and Egg: Thinly slice the mozzarella and grate the Parmesan. Whisk the egg in a small bowl.

Start with a layer of eggplant, followed by tomato sauce, a few slices of mozzarella, a few tablespoons of whisked egg, and a sprinkle of Parmesan.

Repeat the layers.

For the final top layer, use eggplant, tomato sauce, the remaining egg, and a generous amount of Parmesan.