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Cut eggplant into ¼"disks, layout on a baking tray, and salt aggressively.
After 90 minutes discard eggplant water. Wash off the remaining salt or remove with wet paper towels from the eggplant. Dry eggplant well after removing salt.
Fry eggplant in olive oil over medium heat (about ¼" deep) until crisp on both sides. About 3-5 minutes per side. Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
Blot eggplants of excess oil with paper towels and begin assembling parmigiana.
Place a thick layer of marinara sauce in the bottom of a large baking dish. Add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
Remove from the oven and let the eggplant parm rest for 20-30 minutes before serving. Enjoy!