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1
Salt the eggplant slices on both sides with coarse salt, layer them in a colander, and leave to drain for a minimum of 1 hour. Press them firmly with the palm before frying: they should yield little or no liquid and feel noticeably collapsed. Under-drained slices will remain rigid and release water into the oil.
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2
Pat the drained slices completely dry with a cloth. Heat olive oil in a wide, heavy pan to 170–175°C. Fry the eggplant in batches — do not crowd the pan — for 2–3 minutes per side. This is where the dish lives or dies: the slices must reach a deep, uniform golden colour on both sides. Pale slices have not expelled their moisture; they will render the finished dish watery. Transfer each batch to a rack or absorbent cloth. The colour is the only reliable indicator of readiness.
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3
Preheat the oven to 200°C. Spread a layer of tomato sauce across the base of a baking dish sufficient to coat it entirely. Lay the first layer of fried eggplant over the sauce. Distribute torn mozzarella — which has drained on a cloth for 30 minutes — across the eggplant in irregular pieces. Grate Parmigiano evenly over the mozzarella. Repeat the sequence — sauce, eggplant, mozzarella, Parmigiano — until the ingredients are exhausted, finishing with a layer of sauce and Parmigiano on top.
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4
Bake at 200°C for 25–30 minutes. The dish is ready when the top is deeply golden and the contents are actively bubbling at the edges.
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5
Remove from the oven and rest uncovered for 20–30 minutes before serving. The dish is better warm than hot. A cut portion should hold its distinct, visible layers without slumping; the eggplant should melt on the palate with no trace of firmness, and the mozzarella should have formed irregular, slightly golden pools throughout.