Eggplant Parmigiana

Slice the eggplants about a finger's thickness, salt them generously, and let them sit for 20-30 minutes to release their bitter juices.

Finely dice the onion, and crush the garlic with the flat side of a knife before chopping. Sauté the onion in olive oil until golden and translucent, then add the garlic for 30 seconds.

Pour in the tomato passata, bring to a simmer, stir in the finely chopped basil, and let it simmer over medium heat for about 20 minutes.

Pat the eggplant dry with paper towels, dredge both sides in flour, and fry over high heat until nicely browned, then drain on paper towels.

Preheat the oven to 200°C (400°F). Coarsely grate the mozzarella.

In a baking dish, layer the eggplant and tomato sauce all the way to the top, cover with the grated mozzarella, basil leaves, and a generous amount of grated Parmesan, season with pepper, and drizzle with oil.