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Add onion and garlic to a pan and simmer until translucent
Add passata, a few basil stems and salt and simmer on a low heat
Slice the eggplants into thick rounds and salt well
Let the eggplant sit in a colander for 15 minutes until water seeps out
Pat dry and remove salt with a paper towel
Coat the eggplant in a layer of plain flour, then egg, then panko bread crumbs
Shallow fry the eggplant in olive oil
Transfer to paper towel and add a pinch of sea salt
In a large baking dish, layer sauce, fried eggplant, parmesan and mozzarella, repeat until all eggplant is used
Bake in a preheated oven at 190 degrees C for 40 minutes or until golden and cooked through
Finish with fresh basil and a drizzle of olive oil