Pick three to four Vittoria eggplants when they are about 9” long and 3” to 4” wide. Rinse them off and slice them about ½” thick. Set in colander, sprinkle with coarse salt and let them sit for a couple of hours to release as much liquid as possible. Rinse them and rub them with a clean towel. Preheat oven to 375°F. Fry eggplant in batches in olive oil and set aside. In a shallow baking dish, alternatingly layer eggplant with seeded, sliced tomatoes. Sprinkle with minced garlic, freshly ground pepper, fresh, seasoned bread crumbs and freshly grated parmigiano. Bake for 25 to 30 minutes until lightly browned. Let rest for 20 minutes before serving. (May garnish lightly with fresh oregano.)