1. Prepare the Eggplant

1. Slice the eggplants into rounds of uniform thickness.
2. Sprinkle salt over the slices and let them sit for 15 minutes. This helps to draw out excess moisture and reduce bitterness.
3. Pat the slices dry with paper towels to ensure they fry up crispy.

2. Make the Batter

1. In a large bowl, combine the flour, baking powder, salt, black pepper, paprika, and garlic powder.
2. Gradually whisk in cold water until you get a smooth, lump-free batter.

3. Heat the Oil

1. Pour enough vegetable oil into a deep skillet to cover the bottom.
2. Heat the oil to 350°F (180°C) for perfect frying.

4. Fry the Eggplant

1. Dip each eggplant slice into the batter, ensuring it’s well-coated.
2. Carefully place the battered slices into the hot oil, frying them for 2-3 minutes per side until golden brown.
3. Transfer to a paper towel-lined plate to drain excess oil.

5. Make the Tomato Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in the chopped tomatoes, dried oregano, dried basil, salt, and pepper.
4. Let the sauce simmer for 10-15 minutes, stirring occasionally.

6. Assemble & Serve

1. Arrange the crispy eggplant slices on a plate.
2. Spoon the warm tomato sauce over the top.
3. Garnish with fresh basil and sprinkle grated Parmesan cheese (if using).
4. Serve immediately and enjoy!