Clean the eggplants and remove the skin and the top core.
Cut the eggplant lengthwise making sure to keep the same thickness
Place the cut slices over a cutting board and cover with salt within each layer
Place over another cutting board and make sure it is in the sink slightly tilted so all the bitter juice will drain off.
While the eggplants are resting start the tomato sauce. Peel the garlic and place in a pan with a glass size of oil. Golden the garlic, squeeze it and toss it.
Add the tomatoes. If using fresh, then cook for a few minutes in hot water, then peel them, cut in half, remove seeds and cut them in fillets. If using canned, give it a few turns in the blender. Add salt and pepper and the basil. Cook at low heat for 5 minutes and then remove the basil.
When the eggplant are ready to fry, dry them with paper towel and fry 3-4 slices at the time with plenty of hot oil (not smoking or they will burn).When golden remove and place on paper towel.
When tomatoes sauce and eggplant are ready, start putting together the parmigiana. In an oven proof pan add a layer of tomatoes sauce, cover with eggplant slices next to each other.
Cover lightly the eggplants with tomatoes sauce, a rich layer of parmesan cheese. In top of the parmesan add the mozzarella thinly sliced. Add a small amount of salt over it.
Make another layer of eggplants, tomatoes, cheese as above. End with eggplants covered with tomatoes sauce
Add parmesan cheese. If there is mozzarella left cut in small pieces and add in top.
Cook the parmigiana in the oven at 400 for 35 minutes. The top crust should be golden and when cutting the cheese stringy
Let it rest for 10 minutes before cutting and serve.