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1
For the tomato sauce: Heat a small pot over medium heat and add olive oil, salt, pepper and chopped garlic.
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2
Allow the garlic to roast a little, around 6 minutes.
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3
Add the onion powder and mix.
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4
Add the chopped tomatoes and cook for around 10 minutes.
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5
Add a handful of chopped basil and turn the heat to low and cook for another 25 minutes.
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6
In the meantime, you can begin the eggplant preparation.
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7
For the eggplant: Prepare a deep pan with the olive oil and put over medium heat.
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8
Clean the eggplant and cut into very thin slices.
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9
Add flour to a flat, shallow bowl and add salt and pepper.
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10
Place the beaten eggs in a shallow dish.
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11
Dip the eggplant slices in a little flour and then the beaten eggs.
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12
Fry in the hot oil for around 3 minutes each side; be careful that they dont burn.
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13
When they look done, drain and dry on a wire rack.
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14
Finish frying all of the eggplant.
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15
Get out a casserole or lasagna dish and pour a thin layer of tomato sauce on the bottom of the dish.
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16
Then, add a layer of eggplant slices.
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17
Sprinkle a little Parmigiana on top, pour a little more sauce, a little Parmigiana and another layer of eggplant, and continue in this order until youre finished with all of the ingredients, ending with a layer of eggplant.
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18
Top the final layer with tomato sauce, a sprinkle of Parmigiana and the mozzarella.
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19
Bake in the oven at 350 degrees F until the top has become a beautiful golden brown.
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20
When it appears to be done, take it out and let it cool and set for at least 20 minutes.
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21
Slice and serve immediately!
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22
Buon appetito!
