Salting the Eggplant 

1. Slice the eggplants each into 8 slices (16 total), approximately ⅓” thick.
2. Lay eggplant slices side by side on a baking sheet. Salt the eggplant (1 tsp for each pan) and cover with two layers of paper towels. 
3.  Let rest for 1 hour. After 1 hour, dry completely with paper towel as much as possible.

Breading

1. Preheat oven to 400°. Coat a 9×13″ baking sheet with 1 tablespoon of olive oil or spray with baking spray. Or, line a baking sheet with parchment paper. Set aside.
2. Place the flour in its own shallow dish.
3. Beat the eggs into a wide shallow bowl and set aside.
4. Combine both breadcrumbs and cheese into another shallow bowl.
5. Dip each side of each eggplant slice first in flour, then into beaten eggs and finally the cheese and breadcrumb mixture. Move to a  prepared baking sheet.
6. Bake for 15-18 minutes, flipping halfway through, until crispy. Cool.

Whipped Ricotta

• Place all ingredients in a blender or food processor and pulse on high until creamy and thick- a couple of minutes. 

Assembly

1. Pour one cup of tomato sauce in the bottom of prepared baking pan.
2. Layer half of the eggplant slices on the sauce.
3. Top with 2 tablespoons of sauce and 2 tablespoons whipped ricotta. Sprinkle 1 tablespoon parmigiano cheese. Repeat process with final layer. 
4. Bake in 400° oven for 20 minutes until cheese is melted. Sprinkle with basil and serve!