Preheat oven to 400°F (200°C).

Slice eggplant lengthwise in ¼-inch-thick (5-mm) slices. Sprinkle slices on both sides with salt and place in a single layer on a metal rack. Let sit for 15 minutes to drain off excess moisture. Pat dry with paper towel. Transfer to an oiled baking sheet and brush top sides with 2 tbsp (30 mL) oil. Bake for 25 to 30 minutes, flipping halfway through, until slices are browned. Reserve.

Heat medium sauté pan or high-sided skillet over medium-high heat and add 2 tbsp (30 mL) oil. Add garlic and sizzle for 30 seconds. Add wine and bring to a boil. Crush tomatoes and add with their juice to pan (the easiest way to do this is to use your hands). Bring to boil, then reduce heat to simmer and add basil and sugar. Cook for 10 to 15 minutes or until thickened and flavourful. Season with chili flakes, salt and pepper.

Spread one-third of tomato sauce on base of oiled casserole dish. Place a single layer of slightly overlapping eggplant slices overtop. Combine mozzarella and fior di latte. Place a layer of cheese mixture on eggplant and sprinkle with ¼ cup (60 mL) Parmesan. Repeat layers, finishing with mozzarella and fior di latte mixture.

Combine bread crumbs, 2 tsp (10 mL) oil, basil, garlic and remaining Parmesan cheese. Sprinkle over casserole.

Bake for 20 to 30 minutes or until sauce is bubbling and cheese is melted. Let sit for 10 minutes before cutting to let juices retract.