Eggplant with Parmesan and Mozzarella

Ingredients:

For eggplants:

• 3 medium eggplant, cut into 0.5 cm thick slices.
• 340 g shredded mozzarella cheese
• 1 cup grated Parmesan cheese, plus more for garnish
• Canola oil for frying
• 1 cup flour
• Sea salt and ground pepper
• 1.5 cups basil leaves, plus extra for garnish
• Olive oil for spraying

For the sauce:

• 1600 g canned whole tomatoes without skins
• 1/4 cup olive oil
• 2/3 red onion, diced into medium cubes
• 6 coarsely chopped garlic cloves
• 2 pinches red pepper flakes (optional)
• 1/4 cup hand-torn basil

Preparation:

1. Prepare the sauce: In a food processor or with an immersion blender, puree the tomatoes until smooth and creamy. (If you'd like to make a more homemade sauce, you can wait and crush the tomatoes later in the saucepan with a wooden spoon.)
   
   In a large saucepan, heat the olive oil over medium-high heat until hot. Add the onion and sauté for 5-6 minutes, or until softened. Add the garlic and cook for 2-3 minutes, until the garlic begins to brown. For a spicier sauce, add red pepper flakes.
2. Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium-low and simmer for about 30 minutes. (If you didn't puree the tomatoes, use a wooden spoon to break them up into pieces while they cook.) Aim for the sauce to have a harmonious consistency: it should be runny but not too watery. Add the torn basil and remove from the heat.
3. Meanwhile, fry the eggplants: Preheat the oven to 200°C (400°F). Pour canola oil into a large, heavy-bottomed saucepan or deep frying pan to a depth of 5 cm (2 inches). Heat over high heat until a deep-fry thermometer reads 180°C (350°F). (You can also test the oil's temperature by adding a small piece of bread. If it crisps and browns, the oil is ready.)
   
   In a shallow dish, whisk together flour, 1 teaspoon sea salt, and 1/4 teaspoon pepper.
   
   Next, in batches of about 8 slices, coat the eggplants in the flour mixture and drop them into the hot oil. Fry each batch for 1-2 minutes, until golden brown. Using tongs, transfer the eggplants to a baking sheet lined with paper towels to cool.
4. Place a layer of eggplant in two 25cm x 35cm baking pans.
   
   Using a pastry brush, coat the eggplants in a thin layer of sauce in each dish, then layer with mozzarella, 2 tablespoons Parmesan, and sprinkle with basil leaves. Repeat layering two more times. Add a final layer of sauce, mozzarella, and Parmesan.
   
   Bake for 25-30 minutes, until bubbling and golden brown on top. Garnish with basil, Parmesan, and a drizzle of olive oil.