Instructions

Cut off and discard stem and bottom end of each eggplant. Cut eggplants crosswise into 3/4-inch slices, then cut slices into 3/4-inch strips. Place strips in a colander, sprinkle with salt, and toss. Set colander over a bowl or in the sink and let eggplant stand for at least 1 1/2 hours, preferably for 2 to 3, stirring it a couple of times.
Rinse eggplant under cold, running water, rubbing the strips lightly in your hands. Shake colander to drain. Lay strips about 1 inch apart on a triple thickness of paper towels; cover with another triple layer of towels. Using your palms, press each eggplant strip very firmly until it looks green and translucent and feels firm and leathery when pressed between fingertips. Repeat pressing process on fresh toweling if eggplant has not yet reached this stage. Repeat with remaining eggplant strips. (Can refrigerate up to 3 hours before cooking.)
In a heavy-bottomed 12-inch skillet, heat oil until it shimmers and becomes fragrant. Add eggplant strips; saute until they begin to brown, about 3 minutes. Reduce heat to medium-low and cook, stirring occasionally, until eggplant is fully tender and lightly browned, 15 to 20 minutes. Stir in pepper, garlic, and bread crumbs and toss lightly to coat strips. Turn heat to high and cook until crumbs begin to brown, about 1 minute. Toss and cook until crumbs brown, about 1 minutes longer. Off heat, stir in basil. Serve.