• Salt eggplants all over with 1 tablespoon kosher salt.
• Layer in a large colander set in the sink. (Lay a plate over the eggplant and weight the top with cans to help press out excess liquid.)
• Let drain about ½ hour, rinse and pat dry.
• Place the flour on a plate.
• Dip each slice of eggplant into the flour to cover on both sides. (Work quickly, as you do not want the eggplant to absorb too much flour or they will become too soggy to fry.)
• Fry the eggplant slices in preheated oil (approx 375 degrees)until they are golden brown.
• Remove them from the oil and place them onto a brown paper to absorb any excess oil.
• Set aside.
• Preheat oven to 325 degrees

Into your casserole dish begin to layer your ingredients in this order

• Tomato sauce (use SPARINGLY – too much will make it soggy)
• Eggplant
• Parmigiano cheese
• Mozzarella cheese
• Smoked provolone cheese
• Fresh basil leaves
• Do this for 2 layers (might be a little higher than the top of your casserole dish)
• The Top and final layer is simply sauce and parmesan cheese.
• Bake in your preheated oven for 1 hour
• Turn off the oven, open the door slightly and let sit for an additional 10 min
• Remove from oven and let cool for 40 min at room temperature before serving