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PdfSlice the eggplants (1 cm thick), sprinkle them with salt and let them rest for 20-30 minutes to draw out moisture. Pat them dry with paper towels.
Lay the slices on lined baking trays, brush both sides with olive oil and bake until lightly golden.
In a pot, sauté garlic in olive oil, then add passata, chopped tomatoes, oregano, basil, salt and pepper. Let simmer for 30 minutes until thick.
Spread tomato sauce on the bottom of your baking dish. Add a layer of eggplant, more sauce, some basil, mozzarella and a sprinkle of parmesan.
Keep layering (sauce, eggplant, cheese) until you've used everything. Finish with a generous top layer of sauce and cheese.
Pop it in the oven at 180°C (350°F) for 20-25 minutes until bubbling and golden.
Let it cool slightly before slicing. Garnish with fresh basil and serve warm or at room temperature.