Start by washing the eggplants and cutting them into 1/4 - 1/2 inch thick slices. Sprinkle salt over the slices and let them sit for about 20-30 minutes. This helps draw out excess moisture and bitterness from the eggplant. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels, getting as much of the water off as possible.

In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the eggplant slices in a single layer, making sure not to overcrowd the pan. You may need to fry them in batches.

Cook the eggplant slices for about 2-3 minutes on each side, or until they are lightly browned and tender. Remove the fried eggplant slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.

In the same skillet that you fried the eggplant in, add a little more olive oil (about 2 Tbsp) and let it heat for 1-2 minutes. You can then add the onions and saute. Add the garlic and only cook it for a few seconds so it doesn't burn.

Add the tomatoes, Italian seasoning (or basil) and about a teaspoon of salt. Let this simmer for about 7-10 minutes.

Preheat your oven to 400F. In a baking dish, spread a thin layer of the tomatoes sauce on the bottom of the casserole dish. Arrange a layer of fried eggplant slices on top of the sauce.

Put another thin layer of sauce on top of the eggplant. Sprinkle some shredded mozzarella and grated Parmesan cheese over the eggplant slices.

Repeat the layers (eggplant, sauce, cheese) until all the eggplant slices are used, finishing with a layer of cheese on top.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.

Once baked, remove the Eggplant Parmesan from the oven and let it cool for a few minutes.

Garnish with fresh basil leaves if desired, then slice and serve hot.