For the Marinara Sauce:

1. Cook the Onions and Garlic Dice the onions and garlic. Heat a 3 qt or medium-sized pot on medium-high heat. Add 2 tablespoons of neutral oil, the diced onions, and a large pinch of kosher salt. Stir and let cook for 3-4 minutes, stirring occasionally. If the onions begin to brown, reduce the heat to medium-low and continue to cook until transparent (about 8-10 minutes).
2. Add Seasonings and Tomatoes Once the onions are transparent and have lost their crunch, add the smashed garlic, red pepper flakes, and dried oregano. Stir and let cook for 1-2 minutes until you can smell the garlic. Then, add the tomatoes. Turn up the heat and wait until the mixture comes to a boil, then reduce the heat to a simmer (medium-low heat). Let simmer for 20 minutes, then taste and add kosher salt and black pepper to taste.
3. Blend the Sauce Use an immersion blender or blender to purée the marinara sauce. The sauce is now ready for use.

For the Eggplant Parm:

1. Prep the Eggplant Slice the eggplants into thin 1/2″ pieces. Lay the eggplant on a baking sheet and salt both sides of the eggplant. Let sit for 10 minutes.
2. Set Up the Battering Station While the eggplant is sitting, beat the 2 eggs with 2 tablespoons of mayo and a pinch of kosher salt and black pepper. In a shallow bowl or dish, mix the breadcrumbs with a pinch of kosher salt and several grounds of black pepper. Slice the mozzarella cheese and pick basil leaves.
3. Blot the Eggplant After the eggplant has been sitting for about 10 minutes, some moisture will rise to the exterior. Use a paper towel or kitchen towel to blot away the excess moisture.
4. Batter the Eggplant Dip the eggplant first in the egg and mayo mixture, then into the panko mixture. Press the breadcrumbs into the eggplant, making sure it is well-covered. Lay the battered eggplant back onto the baking sheet.
5. Fry the Eggplant Heat a cast iron pan on medium-high heat. Add about 1/4 cup of neutral oil to the pan, or enough to create a 1/4″ layer. Add an even layer of battered eggplant to the pan and cook for about 3 minutes on each side, or until golden brown. Flip and cook for another 3 minutes. If more oil is needed, lift the eggplant and add a drizzle more. Once cooked, remove from the pan and place back on the sheet pan. Use a paper towel to remove any excess breadcrumbs from the pan and repeat the frying process for the remaining eggplant.
6. Assemble the Eggplant Parm Preheat the oven to 400°F. Once all the eggplant is cooked, wipe and rinse the cast iron pan. Layer the eggplant parm by starting with 2-3 large ladles of marinara sauce, followed by a layer of pan-fried eggplant (about 5-6 rounds), and a layer of sliced mozzarella cheese. Repeat this process to make about 2 more layers.
7. Bake and Finish Cover the cast iron pan with aluminum foil and bake for 40 minutes. Uncover and broil for a few minutes to get a golden brown top. Top with basil leaves and a drizzle of olive oil. Enjoy!