Sprinkle each eggplant slice evenly with salt. ...

Place in a colander over a large bowl or in a sink. Carefully rinse each piece of eggplant under cold water, making sure you remove all the salt. ...

Transfer the rinsed eggplant pieces, a few at a time, to a clean work surface and pat dry with a paper towel. (this procedure takes out the bitterness)

In a small bowl, beat the egg with the milk and add a little salt and pepper to taste.

Pour enough olive or grapeseed oil into a skillet until there is approximately ¼ inch of olive oil.

Dip the eggplant slices into the egg mixture until they're lightly coated.

Lightly flour each eggplant slice using gluten-free or regular Shake off any excess.

Heat the oil until it's hot but be careful not to burn it.

Fry the eggplant slices a few at a time on both sides until they are golden brown.

When the slices are done, place them on paper towels to absorb the excess oil.

Arrange the eggplant on a baking sheet covered with tin foil.

Place approx 2 tsp of the crushed tomatoes on top of each slice. (depending on the size of the slice)

Sprinkle a little salt and pepper on each.

Sprinkle on chopped garlic

Place a round slice of mozzarella on top of the tomatoes.

Place a basil leaf on top of the cheese.

Sprinkle with grated Parmesan.

Bake at 350 F for 10 minutes until the cheese has melted and the eggplant slices are tender.

Serve hot.