Trim some of the skin off the sides of the eggplants then cut them into thin planks lengthwise about 1/4- to 1/2-inch thick. Salt the eggplant and layer with kitchen towels. Weight and drain the eggplant for 1 hour.
Preheat oven to 375°F. Heat a shallow layer of oil in a 12- to 14-inch skillet over medium to medium-high heat. Fry the eggplant 2-3 minutes one each side until light golden. Drain on paper towels.
Place a layer of sauce in a casserole dish. Top with 1/3 of the eggplant, a few spoonfuls of sauce, 1/3 of the mozzarella and the Parm, and a few leaves of torn basil. Repeat 2 more times.
Bake eggplant 35-40 minutes until top is brown and bubbly. Top with minced parsley and serve.
Serve with green salad alongside or as a first course.
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show