Line 2-3 baking sheets, or a large surface, with clean towels or paper towels. Arrange the sliced eggplants on the towels in a single layer. Season one side of each slice generously with salt to draw out excess moisture. Allow to sit at room temperature for 1 hour. Rinse the salted eggplant in cold water and pat each slice dry.

While the eggplant sits, make the tomato sauce. In a Dutch oven or stock pot, heat the ¼ cup olive oil over medium heat. Add the onion, garlic and basil and cook for 3 to 4 minutes until the onions are just softened and translucent. Add the red wine, bring to a simmer and continue to cook for 3 to 4 minutes or until the wine reduces by half. Stir in the crushed tomatoes. Then, add a small amount of water into each can and swirl around to clean the sides of the can of remaining tomato. Add the residual tomato water to the pot and season with salt and a scrunch of black pepper. Simmer the sauce for about 20 minutes until it thickens slightly. Season with more salt to taste and set aside.

Add the flour to a shallow baking dish or pan. Add the eggplant into the flour, in batches, turning to coat both sides with flour. Shake off any excess and return the dredged eggplant to the dry baking sheets.

In a large, heavy-bottomed frying pan, or cast iron, add enough olive oil to fill 1 ½ - 2 inches up the side of the pan. Heat over medium to 350˚F/176˚C or until the eggplant sizzles when added to the pan. Cook for 3 to 4 minutes until golden brown and crispy, flipping as needed. Remove from the pan and place onto paper towel-lined baking sheets to drain off excess oil. Continue frying the remaining eggplant in batches.

Preheat the oven to 360˚F/182˚C

To assemble, add about 1 cup of the tomato sauce into a 9x13-inch baking dish, spreading it evenly all over the bottom. Shingle a third of the fried eggplant over the sauce. Tear ½ of the mozzarella and scatter all over. Tear 4 slices of provolone cheese and scatter all over. Add some more sauce and a generous sprinkle of fresh Parmigiano-Reggiano. Top with a sprinkling of basil leaves. Then repeat the layers with a second shingling of eggplant, laying them down in the opposite direction than the first. Top with torn mozzarella, torn provolone, tomato sauce, basil and Parmigiano-Reggiano. Finish with the final layer of eggplant, layering in the same direction as the first. Top with tomato sauce and a final, generous sprinkle of remaining mozzarella, provolone and Parmigiano-Reggiano.

Bake in the oven for 30 minutes or until the sauce reduces and bubbles around the edges. Allow to cool completely for at least 1 hour before cutting and serving. To serve, garnish with freshly grated Parmigiano-Reggiano and a sprig of basil.