Peel the eggplant, cut it lengthwise into 1 cm thick slices, add salt and leave for 30 minutes. Then rinse and dry.
Heat the olive oil, lightly fry the garlic, add the tomatoes and cook until the sauce thickens slightly. Add salt, pepper, and basil.
Fry the eggplant until golden brown, then dry.
Cut the tomatoes and mozzarella into 0.5 cm thick slices.
Layer the ingredients: eggplant, tomatoes, mozzarella, basil. Sprinkle with grated Parmesan at the end and bake for 20 minutes at 180 °C.
When serving, put some sauce on a plate, place the Parmigiano on top, sprinkle with additional Parmesan and garnish with basil.
