Prepare the Eggplants
Slice the eggplants lengthwise into 1/4-inch thick pieces. Sprinkle generously with salt and let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.

Fry the Eggplant Slices
Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and place on paper towels to drain excess oil.

Make the Tomato Sauce
In a saucepan, sauté chopped onion and garlic in olive oil until softened. Add canned tomatoes, breaking them apart with a spoon. Stir in basil, salt, and pepper. Simmer for 20 minutes.

Assemble the Casserole
Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange a layer of fried eggplant slices, followed by more sauce, mozzarella, and Parmesan cheese. Repeat until all ingredients are used, finishing with a layer of cheese.

Bake Until Golden
Preheat your oven to 375°F (190°C). Bake the casserole for 30-35 minutes, or until bubbly and golden on top. Let it rest for 10 minutes before serving.