How to make
Wash and cut the eggplants into slices about 1/2″ (1 cm) thick. Salt them and leave them for 15-20 min. to release their dark juice, wipe it up with paper towels afterward so they don't taste bitter. Fry the eggplants for 3 min. on each side in heated olive oil. Take the slices out onto paper towels to absorb the excess oil.
Finely chop a garlic clove and saute it briefly in a pot with a little olive oil. Pour in the 2 cans of tomato sauce, black pepper, salt to taste, 1 tsp sugar, coarsely chopped basil and dry oregano. Cover with a lid and turn the heat down once the sauce comes to a boil.
Leave it to simmer for 20 min.
Cut the mozzarella into slices. In a glass cook pot, alternate between tomato sauce, slices of eggplant, mozzarella and basil leaves. Finish off with sauce.
Bake in a preheated 390°F (200 °C) oven for 30 min. Once the dish is ready, sprinkle it with grated parmesan and leave it to sit for 10-15 min. before serving.
