Eggplant Parmigiana

Ingredients

• Eggplants

  • 3 large eggplants, cut lengthwise into slices ½ inch (1 cm) thick
  • 3/4 cup (180 ml) olive oil

• Tomato Sauce

  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil
  • 1 can (28 oz/796 ml) crushed tomatoes

• Toppings

  • 12 basil leaves, torn
  • 1 ½ cups (150 g) mozzarella cheese, grated
  • 3/4 cup (55 g) Parmesan cheese, freshly grated