Peel the eggplant and trim the ends. Slice the eggplant into 1/4 inch slices.

Lay the eggplant slices in a single layer between paper towels and sprinkle with salt. Stack the layers and place a weighted baking sheet on top (I stack a few cookbooks on top of a baking sheet).

Allow the eggplant to sit for 1-2 hours to drain. This allows the bitter juices to drain and makes for less greasy eggplant.

After the eggplant has drained, preheat the oven to 375 degrees.

Lightly beat the eggs in a medium bowl with a couple tablespoons of water. Place the flour in a shallow dish and fill another shallow bowl with the breadcrumbs (you can add more breadcrumbs to the bowl as you go).

Dredge an eggplant slice in the flour, lightly shaking off the excess. Dip the floured slice into the egg, then the breadcrumbs.

Lay the breaded slice on a baking sheet and repeat with the remaining slices.

Pour enough oil to cover the bottom of a large nonstick skillet and heat over med/high heat until hot but not smoking. Lay enough breaded eggplant slices in the bottom to fit, but not crowd the pan.

Fry the eggplant until golden brown, then flip and repeat, about 3 mins each side.

Place the fried eggplant on paper towel-lined baking sheets to drain and season lightly with salt. Repeat with the remaining eggplant adding more oil as needed.

After all the eggplant is cooked, grease a 9x13 inch baking dish and spread 1/4 of the sauce on the bottom of the dish.

Place the eggplant slices in an even layer on the bottom of the baking dish, slightly overlapping them. Spread a 1/4 of the sauce and one third of the mozzarella and parmesan over the eggplant.

Repeat with two more layers, finishing with the cheese. Sprinkle with shredded basil.

Cover the baking dish with non-stick foil and bake for 40-45 mins until hot and bubbling.

Remove the foil and pop under the broiler to lightly brown the top.

Cover and let the eggplant sit for 5-10 mins before cutting and serving.