Melanzane alla parmigiana

Slice the eggplant into slices about 1cm thick. Put in a bowl, form layers of the eggplant slices, sprinkling a pinch of salt between each layer. The water in the eggplant will drain out into the bowl. 

Prepare the tomato sauce by putting a bit of olive oil into a pot, add the garlic and diced onion and cook until became soft. Then add the tomato puree and after everything is cooked through and well heated, finish off the sauce with a swirl of extra virgin olive oil and the fresh basil leaves.

Rinse the slices well under running water to get rid of the extra salt, and dry them very thoroughly with paper towels. Fry them in the vegetable oil.
Now we can assemble eggplant parmesan. In a casserole dish, add a thin layer of tomato sauce and then add the fried eggplant. 

Add another layer of sauce over the eggplant. Sprinkle the grated parmesan cheese and finally the slices of cheese. 
Start on the second layer. Remember, if you've layered your eggplant horizontally in the first layer, go vertically in the second layer. We'll finish off the dish with a layer of sauce and a good sprinkling of parmesan.

Bake the dish at 200⁰C for 40 minutes.
You can serve hot or cold.