Eggplant Parmigiana Stacks

1. Slice eggplants into 1/4-inch thick rounds. Lay on paper towels, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry. 2. Meanwhile, make the sauce: heat 1 tbsp olive oil in a saucepan, sauté garlic until fragrant. Add crushed tomatoes, dried basil, salt, and pepper. Simmer for at least 20 minutes, stirring occasionally. 3. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels. 4. Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in the bottom of a baking dish. 5. Layer fried eggplant, then sauce, then fresh mozzarella, and a sprinkle of Parmesan. Repeat layers until ingredients are used, ending with Parmesan. 6. Bake for 30-35 minutes, or until bubbly and cheese is melted and lightly golden. Let rest for 10 minutes before serving. Garnish with fresh basil.