To prepare the eggplant parmigiana, start to make tomato sauce:
In a pan, over medium heat extra virgin olive oil and add the chopped garlic and onion
Fry for few minutes, then add peeled tomatoes ,season with salt and simmer for about 20 - 25 minutes until the sauce will thicken.
Add the basil leaves, stir, turn off the heat and, blend with a blender.
Meanwhile, wash and dry the eggplants, cut off the green part.
Peel them leaving some skin on.
With a mandoline slicer or a knife cut the eggplant into slices about 1cm in length
Arrange the slices in a sieve and sprinkle each layer with a little salt.
Leave to rest the eggplant for at least 2 hours, so that they can expel a good part of the bitter moisture.
Thoroughly rinse the slices under running water and dry well with a clean cloth.
In a large pan pour plenty sunflower oil, then fry the slices, a few at a time so as not to lower the oil temperature which should not be lower than 175 degrees.
Turn and fry them on both sides then drain on a paper towel.
All the ingredients are ready, we can assemble our eggplant parmigiana
Sprinkle the bottom of the baking dish with a little sauce.
Lay slices of eggplant slices.
Add a layer of tomato sauce and, fresh basil.
Then sprinkle all over with parmesan cheese and diced mozzarella.
Continue making layers until all ingredients are used, ending with the eggplants.
Cover with the remaining tomato sauce, Parmesan cheese and, mozzarella.
Bake in a preheated oven at 200 ° for 30 minutes (if ventilated at 180 ° for 25 minutes).
Until the surface is golden brown.
Once cooked, let the eggplants parmigiana rest for about an hour and serve.