The Modern Nonna

8 Using a sharp knife, slice eggplant into 1/4 inch rounds. 
0 Lay eggplant slices on a tray, sprinkle with salt on both sides, and let sit for 30–45 minutes. Rinse and pat very dry.
6 Salting the eggplant reduces moisture, removes the bitterness, and seasons the flesh. 
1 Heat olive oil in a pan and fry slices until golden on both sides. Transfer to a paper towel-lined plate.
2 In a saucepan, heat olive oil and garlic until fragrant. 
7 Add passata and salt, simmer for 15–20 minutes, then add fresh basil.
3 In a baking dish, spread a thin layer of sauce, covering the bottom.
9 Next, add a layer of fried eggplant. 
10 Finally, add mozzarella and Parmigiano. 
11 Repeat for 2–3 layers, finishing with sauce and Parmigiano on top.
4 Bake at 375°F (190°C) for 30–35 minutes until bubbly and golden.
5 Let it rest for 20–30 minutes before serving - allowing it to set so slices come out clean. Serve with crusty bread and enjoy!