Begin by slicing the eggplants into ¼-inch rounds. Generously sprinkle salt on both sides of the slices and lay them flat on a board. Allow them to sweat for 45 minutes to an hour.

In a large frying pan, heat a few tablespoons of extra-virgin olive oil over medium heat. Add the eggplant slices in batches and sauté for about 2 minutes on each side until softened and slightly golden.

In a saucepan, add a drizzle of olive oil over medium heat. Add chopped garlic and diced onion, cooking until the onion caramelizes and garlic becomes fragrant—about 5 minutes. Pour in diced tomatoes, fresh basil, herbs de Provence, black pepper, and a pinch of salt. Let simmer for about 20 minutes.

Preheat your oven to 350°F (180°C). Rub a baking dish with a garlic clove and drizzle with olive oil. Start layering: eggplant slices at the bottom, followed by tomato sauce, mozzarella, and Parmesan cheese. Repeat two more times.

Bake for 40 minutes or until the top is golden and bubbly. For an additional crispy finish, switch to broil for the last 2 minutes, watching closely. Let cool for about 15 minutes before serving.