Melanzane alla Parmigiana (Eggplant Parmesan)

Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.

Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.

Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.