Cut the eggplant into ½-inch thick round slices. Lay them flat in a single layer on a wire rack set over a baking tray. Sprinkle 2 tablespoons of kosher salt generously over both sides. Place another tray on top and weigh it down with a few cans. Let it sit for 60 minutes to pull out excess moisture.

After an hour, discard the liquid from the tray. Rinse the eggplant slices under cold water or wipe with damp paper towels to remove the salt. Pat them completely dry using clean kitchen towels or more paper towels.

Heat ¼ inch of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches, about 3–5 minutes per side, until golden and crisp. Remove and place them on paper towels to soak up the extra oil.

Set your oven to 325°F while you prepare the layers.

In a large baking dish, spread a thick layer of marinara sauce on the bottom. Add a layer of fried eggplant slices. Top with more sauce, shredded mozzarella, grated Parmigiano Reggiano, a bit of torn basil, black pepper, and a sprinkle of Italian seasoning. Keep layering until all ingredients are used up. Make sure the top layer has a thick cover of mozzarella.

Place the dish in the oven and bake for 50–60 minutes, or until the cheese is melted and bubbly and the top is slightly golden.

Let the dish rest for 10 minutes after baking. This helps the layers set and makes serving easier. Slice and serve warm.