Begin by trimming the stem off the eggplants and slicing a thin piece from the end. Cut the eggplants into slices that are about a third to half an inch thick.

Arrange the slices on a rack set over a sheet tray lined with parchment paper. Sprinkle salt on both sides of the eggplant slices and let them rest for 30 to 40 minutes to draw out moisture.

While the eggplants are resting, peel and roughly chop half of the yellow onion. Place it in a food processor along with the three garlic cloves.

In a medium-sized saucier pot, pour in enough olive oil to cover the bottom and heat it over medium heat. Add the finely chopped onion and garlic, season with salt, and sauté for about five minutes until they are lightly browned.

Reduce the heat to low and continue to stir occasionally for 15 to 20 minutes to caramelize the onions.

Next, add the two cans of pureed San Marzano tomatoes to the pot, along with about half a cup of water, six to seven fresh basil leaves, and season with salt and ground white pepper. Keep the sauce on low heat to allow it to reduce and intensify in flavor.

After 30 to 40 minutes, use a paper towel to pat the eggplant slices dry, removing any excess moisture.

Prepare a breading station with three bowls: one containing flour seasoned with salt and pepper, another with six large eggs also seasoned with salt and pepper, and the last with two cups of breadcrumbs mixed with half a cup of grated Parmigiano-Reggiano, garlic granules, onion granules, dried parsley, and lemon zest.

Coat each eggplant slice by first dredging it in the flour, then dipping it in the egg wash, and finally covering it with the breadcrumb mixture, ensuring each slice is thoroughly coated.

Place the breaded eggplant slices on a rack and allow them to sit for 10 minutes to set the coating.

In a nonstick skillet, heat a mix of olive and avocado oil to about 375 degrees F. Fry three to four breaded eggplant slices at a time until they are golden brown and crispy.