Step 1

Start by washing and slicing the eggplants very thinly with a sharp knife, or even better if you have a mandolin, about 1/8 inch.

Step 2

Lay the slices on a tray or colander where they can drain and put the gross salt over. The salt will make the eggplant “sweat” and lose some water and bitterness. Let them rest for one hour.

Step 3

Pre-heat the oven at 400 Fahrenheits.

Step 4

Prepare the tomato sauce by chopping the onion and garlic finely. Stir fry them in the olive oil for a minute and add the tomato puree. Let it simmer on low heat for 45 minutes.

Step 5

Wash the eggplants from the extra coarse salt. Dry them with a tablecloth. Oil a tray and put them on it with a splash of extra virgin oil. Put them in the oven and grill for 10-15 minutes.

Step 6

Shred your mozzarella cheese or grind it with and shredder.

Step 7

Go back to your tomato sauce and add the basil leaves, sugar, salt, and pepper and take them out of the heat.

Step 8

Take the eggplant out of the oven and prepare the tray where you are going to assemble the dish.

Step 9

Put some oil on the bottom of a deep tray.

Step 10

Place a layer of tomato sauce, followed by a layer of grilled eggplant, salt, and pepper, followed by mozzarella and parmesan cheese.

Step 11

Repeat until you fill the pan, making sure you finish with a layer of tomato sauce, mozzarella, and parmesan cheese to ensure it looks well grilled.

Step 12

Place in the oven keeping the 400 Fahrenheit, for 40 minutes.

Step 13

When you take it out, let it rest for 15 minutes before serving, to ensure all flavors and textures are well consolidated.

Step 14

Top it with some basil leaves.