Slice the Eggplant into 1/3–1/2-inch (8–12 mm) rounds and arrange them in a single layer on a tray; sprinkle both sides generously with Coarse Salt and let sit for 30 minutes to draw out bitterness and moisture.
Rinse the salted eggplant under cold water, pat dry thoroughly with kitchen towels, and set aside to ensure they fry evenly.
Place some All-Purpose Flour on a plate and lightly dredge each eggplant slice, shaking off excess flour so the coating is thin.
Warm a generous glug of Extra-virgin Olive Oil in a large skillet over medium heat, then fry the floured eggplant slices in batches until golden and softened on both sides; transfer to a paper-towel-lined plate to drain.
Meanwhile, make the sauce: gently sauté sliced Garlic in 2–3 tablespoons of Extra-virgin Olive Oil until fragrant (do not brown), add the Tomato Passata, tear in a few Fresh Basil Leaves, season with Fine Salt and Black Pepper, and simmer for 15–20 minutes until slightly thickened.
Preheat the oven to 190°C (375°F).
Choose a baking dish and spread a thin layer of the tomato sauce on the bottom. Arrange a layer of fried eggplant over the sauce, spoon more sauce over the eggplant, scatter torn or sliced Mozzarella Fior di Latte and grate a little Parmigiano Reggiano. Add a few more basil leaves between layers.
Repeat the layering (eggplant → sauce → mozzarella → Parmigiano → basil) until the dish is filled, finishing with a generous sprinkle of Parmigiano Reggiano and a final drizzle of olive oil.
Bake for 20–30 minutes, until the cheese is melted, the top is bubbling and lightly golden. If you like a deeper color, place under a hot broiler for 1–2 minutes—watch closely to avoid burning.
Let the Parmigiana rest for 10–15 minutes before slicing to allow it to set. Garnish with additional fresh basil leaves and serve warm.
