Instructions: * Note: It is recommended that you use long, thin, medium-size eggplants, since larger ones tend to have a bitterer flavor.

Preheat oven to 325 degrees. In a medium bowl, combine tomatoes and garlic; set aside.

In a large skillet, heat oil over high heat. When oil begins to smoke, slowly add four to five slices eggplant. Cook until golden brown, 4 to 5 minutes. If the oil is deep enough to completely immerse the slices, you do not need to turn them; otherwise, turn them halfway through the frying time. Drain each slice thoroughly on paper towels; sprinkle each side with salt. Be sure to keep them in a single layer. Repeat with remaining eggplant slices.

Fill two 9- by 13-inch baking dishes as follows: Place enough tomato mixture in the bottom of each baking dish to just cover. Add a single layer of eggplant slices, being sure not to let the eggplant slices overlap. Cover each slice of eggplant with more tomato mixture, then with basil leaves, and mozzarella and provolone slices. Sprinkle 3 to 4 tablespoons Parmigiano-Reggiano over each baking dish. Repeat layering process with remaining ingredients. You should have enough to make at least three layers of eggplant and two of filling, finishing with an eggplant layer topped with tomatoes only.

Bake, uncovered, until cheeses have melted and eggplant is heated through, 25 to 30 minutes. Allow to cool slightly before serving.

This recipe yields 6 servings.

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