Eggplant parmesan with naked fried eggplant and fresh tomato sauce

Slice the eggplant lengthwise, on a bias or straight across, relatively thin and roughly uniform; thinner slices mean more batches but more browned bits.

Lay the slices out on a large board and salt generously, as you would season meat of that size.

Shingle the slices in a salad spinner and let sit about 30 minutes to draw out moisture.

Check that the slices compress without springing back, press them down and spin out the excess moisture.

Heat a quarter to a half inch of extra virgin olive oil in a large cast iron skillet to about 350 degrees, a steady sizzle.

Fry the slices in an even layer, flipping as often as needed, until golden brown on both sides; set each fried batch on the next raw slices to blot excess oil, and blot the last batch on paper towels.

In a square cast iron skillet, spread a layer of tomato sauce, then layer eggplant, more tomato, fresh mozzarella, parmesan and basil; repeat.

Finish with tomato to coat the top eggplant so it does not burn, dollops of mozzarella, basil, parmesan and a drizzle of extra virgin olive oil.

Bake at 400 degrees until bubbling hot throughout with spotty browning on the mozzarella, 20 to 30 minutes.

Let rest about 20 minutes until the liquid turns juicy and saucy.

Finish with fresh basil and parmesan, spoon onto plates with the pan juices and a little olive oil.