Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch rounds.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the crushed tomatoes, oregano, salt, and pepper. Stir well and let it simmer for about 10 minutes.
In another skillet, heat enough vegetable oil to fry the eggplant slices. Fry the eggplant slices until they turn golden brown. Place the fried eggplant slices on paper towels to remove excess oil.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top of the sauce. Add a layer of sliced provola cheese on top of the eggplant slices. Sprinkle grated Parmigiano cheese on top of the provola cheese.
Repeat the layers until all ingredients are used up, finishing with a layer of tomato sauce and grated Parmigiano cheese on top.
Bake in the oven for about 30 minutes until the cheese is melted and bubbly.
Once done, remove the Eggplant Parmigiana from the oven and let it cool for 5-10 minutes. Sprinkle chopped fresh basil leaves on top of the dish.
Serve the Eggplant Parmigiana with a salad or crusty bread, and enjoy!