Parmigiana Di Melanzane Alla Napoletana

Ingredients - 5 eggplant - 1 brown onion, diced - 4 cloves garlic, minced - 200ml olive oil - 600g tomato passata - 3 balls mozzarella sliced - 1/2 bunch basil - 50g parmesan Method 1. Start by heating up 2 tbsp of olive oil and a pot and sautéing your diced onion and garlic. 2. Add the tomato passata and cook out for 12-15 minutes. 3. Slice the eggplant lengthways and season well both sides with salt. 4. Place into a colander and set aside for 15 minutes, then pat and dry with a clean kitchen towel. 5. And a large fry pan heat up your oil and cook the eggplant slices in batches, so you don't overcrowd the pan. 6. In an oven safe casserole dish, start by spreading some of the tomato sauce, then add slices of the cooked eggplant to completely cover the bottom. 7. Next, add some of your mozzarella cheese, basil leaves and grated parmesan. 8. Continue layering until all your eggplant is used up, if you have some tomato sauce left over, p