Trim eggplants and slice crosswise into ½” thick pieces. Layer the slices in a colander in the sink, sprinkling each layer with kosher salt. Let sit for 1-2 hours. (Note: This step removes extra liquid from the eggplant. It’s important! While the eggplant is draining is a good time to go ahead and make the sauce.)

Rinse the eggplant slices and pat each dry with a paper towel.

Spread breadcrumbs onto a large plate; set plate aside.

Using a shallow bowl, add eggs and milk; whisk together until well combined.

Dip both sides of eggplant slices into egg mixture and then into the breadcrumb mixture. Place eggplant slices on a separate plate or large baking tray.

Preheat oven to 350°F.

Spray a 9”x13” baking dish with nonstick baking spray; set dish aside.

Line a large plate with paper towels; set plate next to stovetop.

Using a large frying pan, add vegetable oil and place over medium-high heat. Once oil is hot, add 5-6 eggplant slices and fry for 3-4 minutes per side, or until golden brown. Transfer cooked eggplant slices to the paper-towel lined plate. Repeat process with the remaining eggplant slices.

Spread 1 cup of sauce onto bottom of baking dish.

Spread ⅓ of the eggplant slices on top, overlapping slightly as necessary. Spread ⅓ of the mozzarella cheese and ⅓ of the Parmesan cheese on top. Repeat process two more times, using the remaining ingredients.

Bake for 25-30 minutes, or until sauce is bubbling and cheese has browned slightly on top.

{Optional: Turn on broil for 2-3 minutes at the end to help brown the cheese. Watch closely at this stage to prevent cheese from burning!}

Garnish with chopped basil and additional Parmesan cheese before serving.

Using a medium saucepan, add olive oil and place over medium-high heat. Once hot, add onions and cook for 5 minutes, stirring occasionally.

Add the garlic, crushed tomatoes, basil, salt and pepper; stir until well combined. Reduce heat to medium-low and continue cooking for 20 more minutes, stirring occasionally.

Cover and reduce heat to low until sauce is needed to assemble the Eggplant Parmesan.