Eggplant Parmigiana [Parmigiana Di Melanazane]

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Cut the top off the 3 eggplant and peel them using a regular potato peeler. Cut lengthwise into slices about 1 to 2 cm thick. On a baking sheet or flat surface place paper towels. Lay the slices and sprinkle them with salt. Repeat the procedure until you have salted all the 3 eggplant. Let the eggplant steep under salt for at least 30 minutes. Before cooking, pat each slice thoroughly dry with more paper towels.
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In a large frying pan, pour enough vegetable oil into it to come 2 to 3 cm up the sides, and turn the heat up to high. In a plate, add a layer of all-purpose flour and place it near your frying pan. Dredge the slices in the flour, coating them on both sides. Do only a few slices at a time at the moment you are ready to fry them, otherwise the flour coating will become soggy.
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Wait for the oil to reach between 375℉ and 400℉, Fry the eggplant, by slipping as many slices into the pan as will fit loosely without overlapping. Cook to a golden brown color on one side, then turn them and do the other side. Do not turn them more than once. When both sides are done, transfer them to a platter lined with paper towels. Repeat the procedure until all the eggplant is done. If you find the oil becoming too hot, reduce the heat slightly, but do not add more oil to the pan.

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Put the 800 g whole peeled tomatoes and 1 Tbps. extra virgin olive oil in another skillet, turn the heat on to medium high, add salt, stir, and cook the tomato down until it is reduced by half.
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Remove the 340 g Mozzarella Fresca balls from their bag and slice them as thin as possible. Wash the 12 fresh basil leaves in cold water, and tear each leaf into two or more pieces. Freshly grate 50 g Parmigiano Reggiano cheese in a dish.

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Preheat the oven at 400℉. Smear the bottom and sides of the baking dish with unsalted butter. Prepare your layers near you.
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Layers the Eggplant Parmigiana in this order:
Eggplant > Tomato Sauce > Mozza > Parmesan > Basil >
Eggplant > Tomato Sauce > Mozza > Parmesan > Basil
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Finish with Eggplant then Parmesan
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Place the dish in the upper third of the preheated oven at 400℉. After 20 minutes press down the layered eggplant with the back of a spoon, and draw off any excess liquid you may find. Cook for another 15 minutes, and after taking it out allow it to settle for several minutes before bringing it to the table.

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Allow the it to settle for several minutes before bringing it to the table. Eggplant Parmigiana is amazing even when reheated.