• Wash and dry the eggplants, cut them with a mandolin by length.
• Place the slices inside a colander and sprinkle with a little bit of coarse salt.
• Leave it like this for at least 1 hour.
• Meanwhile, take care of the sauce.
• In a large saucepan, pour a drizzle of extra virgin olive oil and add the chopped onion, let it brown lightly.
• Pour the tomato puree and cook for at least 30 minutes, adding salt and pepper.
• Heat plenty of sunflower oil.
• Rinse the aubergine slices and squeeze them with your hands, being careful not to break them.

Fry them in hot oil and then dry on absorbent paper:

• On a serving plate sprinkle a little sauce on the first layer, arranging the eggplants slices horizontally.
• Cover them with sauce and sprinkle with Parmigiano cheese.
• Repeat the same procedure, this time arranging the aubergines vertically, repeating the step with the sauce, and then the Parmigiano.
• Continue in this way to form the layers, inverting the sense of the eggplants each time.
• On the last layer, pour the remaining tomato puree and sprinkle with Parmigiano.
• You can garnish with basil leaves.