Slice the 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada into 1/4-inch rounds. Lay them in a single layer on a Wire Rack set over a Baking Sheet (or in a Colander). Sprinkle both sides generously with 1 ½ tsp sal kosher para extraer la humedad. Let them sit for 30 minutes — you'll see moisture bead up on the surface.

After 30 minutes, pat each 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada slice thoroughly dry with paper towels. Press firmly — the drier they are, the crispier your breading will be. Set aside.

While the 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada rests, make the marinara. Heat 2 tbsp of ½ cup aceite de oliva in a large Skillet or Saucepan over medium heat. Add the minced 1 tsp ajo en polvo and cook, stirring, for about 1 minute until fragrant but not browned.

Add the 1 can tomates triturados, 1 can tomates triturados, 1 tsp orégano seco, 1 tsp albahaca seca, ½ tsp azúcar para equilibrar la acidez (if using), 1 ½ tsp sal kosher para extraer la humedad, and ¼ tsp copos de pimienta roja (if using). Stir to combine. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning. Set aside.

Set up a three-Mixing Bowl breading station: Bowl 1 — ½ cup harina para todo uso. Bowl 2 — beaten 3 huevos batidos whisked with 2 tbsp of 2 tbsp agua. Bowl 3 — 2 cups migas de pan condimentadas a la italiana mixed with ½ cup of the ¾ cup queso Parmesano finamente rallado, dividido, 1 tsp ajo en polvo, and ½ tsp pimienta negra molida fresca.

Working one slice at a time, dredge an 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada round in ½ cup harina para todo uso and shake off the excess. Dip it into the egg wash, letting any excess drip off. Then press it firmly into the breadcrumb mixture, coating both sides evenly. Place breaded slices on a clean Wire Rack. Repeat with all slices.

Heat about 1/4 inch of ½ cup aceite de oliva in a large Skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry the 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada slices for 2–3 minutes per side until deep golden brown and crispy. Transfer to a paper-towel-lined Baking Sheet. Add more ½ cup aceite de oliva between batches as needed.

Preheat your Oven to 375°F. Spread about 1 cup of marinara sauce evenly across the bottom of a Baking Dish.

Arrange a single layer of fried 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada slices over the sauce, overlapping slightly if needed. Spoon another generous layer of marinara over the 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada. Sprinkle with about 1 cup of 3 cups queso mozzarella bajo en humedad rallado and a few tablespoons of ¾ cup queso Parmesano finamente rallado, dividido. Repeat the layers — 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada, sauce, 3 cups queso mozzarella bajo en humedad rallado, ¾ cup queso Parmesano finamente rallado, dividido — until all ingredients are used, finishing with a top layer of sauce and a generous blanket of 3 cups queso mozzarella bajo en humedad rallado and the remaining ¾ cup queso Parmesano finamente rallado, dividido.

Cover the Baking Dish tightly with Aluminum Foil and bake at 375°F for 20 minutes. Then remove the Aluminum Foil and bake for an additional 15–20 minutes, until the cheese is melted, bubbly, and golden in spots.

Remove from the Oven and let the 2 berenjenas grandes cortadas en rodajas de 1/4 pulgada parmesan rest for 10 minutes before serving — this helps it hold together when sliced. Garnish with fresh 1 tsp albahaca seca and serve with crusty bread or pasta on the side.