Slice the Eggplant: Thinly slice the eggplants and place them in a colander. Lightly sprinkle with salt and let them drain for about 1 hour.

Make the Tomato Sauce: Finely chop the onion and sauté it in olive oil until translucent. Add the tomato passata and torn basil leaves. Season with salt and pepper; let it simmer for 10–15 minutes before removing it from heat.

Prepare the Eggplant: Rinse the drained eggplant slices, pat them dry with a kitchen towel, dust lightly with flour, and fry in hot sunflower oil until golden brown on both sides. Drain them on kitchen paper to absorb excess oil.

Preheat the Oven: Set your oven to 180°C (350°F or gas mark 4).

Layer the Ingredients: Start by spooning some tomato sauce into the bottom of a baking dish. Add a layer of eggplant, sprinkle with freshly grated parmesan, distribute mozzarella cubes, season with pepper, and drizzle a few spoons of tomato sauce. Repeat these layers until you have one final layer left.

Final Layer: Spread the remaining tomato sauce over the top layer, adding more parmesan and mozzarella for a golden finish. Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 20 minutes until it bubbles and turns golden. Let it rest for 5 minutes before serving.