Cut the eggplant into 4 - 5 mm slices, place them in a colander with coarse salt and place a weight on it so that the bitter water of the vegetable comes out. Leave them like this for 30 - 60 minutes then rinse them under fresh water till the salt and the bitter water residue has gone away.

Slice the onion finely, fry it with 4 to 5 tablespoon of oil, add the tomato sauce, a few leaves of basil and leaveit to cook at low heat for about 20 minutes. Add salt and if the tomato is sour, correct by adding a half teaspoon of sugar.

Cut the mozzarella into slices and let them lose water too.

At this point take the eggplant, dab with absorbent paper, flour and fry them in hot oil, then always place them on absorbent paper.

Take an ovenproof dish, start to spread a couple of ladles of tomato sauce and place the first layer of eggplant slices without leaving any spaces.

Add parmesan cheese, a few leaves of chopped basil, mozzarella and salt.

Repeat the process finishing with the eggplant, tomato sauce, a good sprinkling of parmesan and some basil leaves.

Bake in a hot oven at 180°C for 30 - 40 minutes.

To taste Parmigiana at best, let it cool down a little bit so that you can fully savor all flavors.

You can serve Parimigiana as an appetizer cutting it with a pastry cutter, or as a main dish.