1.  Rinse the eggplants to clean off any dirt and grit; then slice off the green caps from each eggplant.

2.  Using a knife or mandoline, slice each eggplant into 1/8 inch thick slices (you can slice the length or width of the eggplant, it does not matter as long as the slices are the same thickness).

3.  Layer the slices of eggplant in a colander, sprinkling each layer lightly with salt. Set the colander into the sink or a larger bowl and leave for at least 1 hour. This process removes the bitter flavor from the eggplant.

 

 

 

4.  While the eggplant drains, place a saucepan over medium heat and add the olive oil, onion and garlic. Sauté briefly until the onion begins to turn translucent, then add the white wine to the pan. Let simmer for 3 - 5 minutes, stirring occasionally.

5.  Add the can of tomato puree and 1/2 a can of fresh water into the pan. Bring the liquid to a simmer, then reduce the heat to low. Cover the pan and let it simmer for 25 - 30 minutes, stirring occasionally.

6.  Uncover the pan, raise the heat to medium, add the basil and let the mixture simmer another 10 minutes until the sauce reduces to a medium density. Taste and add salt as needed. When the sauce has reduced, turn off the heat and set the pan aside.

7.  Preheat oven to 350 degrees and prepare a large skillet or pot for frying by adding canola oil. Make sure to leave at least 1 1/2 inches between the oil and the rim of the skillet. If using a large pot for frying, do not fill more than 1/3 of the pot with oil.

8.  After an hour, check the eggplant. A good amount of liquid should have drained from the slices. Rinse the eggplant slices to remove any excess salt and pat them dry with paper towels.

9.  Add 3 cups flour to a bowl or dish to dredge the eggplant, and heat the pan of oil over medium-high heat to 350 degrees. Hot oil is dangerous, highly flammable and can cause serious burns if it gets on your skin. Be extremely careful at all times when working with and around hot oil.

10.  Add the slices of eggplant to the flour and coat all sides evenly. Then add the floured slices to the heated oil and fry them until they are lightly golden. Once fried, remove the slices from the oil and place them on a baking sheet lined with paper towels to remove any excess oil.

11.  Repeat steps 9 and 10 until all eggplant slices are fried.

12.  In an oven safe baking dish, add 2 to 3 generous spoonfuls of the tomato sauce and spread it to cover the bottom of the dish. Take slices of eggplant and lay them over the sauce to cover the bottom of the dish.

13.  Evenly spread 2 to 3 generous spoonfuls of tomato sauce over the first eggplant layer. Sprinkle a small amount of the Parmigiano Reggiano evenly over the sauce, and then add a small amount of the grated or shredded mozzarella on top. Place the next layer of eggplant over this mixture.

14.  Repeat step 13 until there are at least 3 layers of eggplant. Top the final layer with the remaining the tomato sauce, Parmigiano and mozzarella.

15.  Cover the baking dish with foil and place it in the oven. Bake for 25 minutes. The final 10 minutes of baking, remove the foil.

16.  When the cheese is nicely melted and the sauce is bubbly throughout, remove the dish from the oven and let cool for 5 - 10 minutes before serving.