Aubergine Parmigiana Stacks

1. Preheat oven to 375°F (190°C). Slice aubergines into 1/4-inch thick rounds. Lay on paper towels, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry. 2. Heat 2 tbsp olive oil in a large skillet. Fry aubergine slices in batches until golden brown on both sides. Set aside. 3. In the same skillet, add remaining 1 tbsp olive oil and sauté minced garlic until fragrant. Add crushed tomatoes, basil, salt, and pepper. Simmer for 15 minutes. 4. In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of aubergine slices, then top with mozzarella and a sprinkle of Parmesan. Repeat layers. 5. Finish with a final layer of sauce and cheese. Bake for 30-35 minutes, until bubbly and golden. 6. Let rest for 10 minutes before serving.