Prepare the tomato sauce following this recipe.

Slice the eggplant into 1.5 cm – ½ inch thick slices and soak them in salty water for 30 minutes.

Pat them dry and fry the eggplant slices in vegetable oil until golden.

Put them in a colander to drain the excess oil.

To assemble the eggplant parmigiana, put a scoop of tomato sauce at the bottom of a plate. Cover it with a layer of fried eggplant. Add another scoop of tomato sauce and spread it well. Top with finely grated Parmigiano Reggiano and basil leaves. Make another layer of eggplants and continue until you run out of eggplant slices.

Finish with finely grated Parmigiano Reggiano and basil leaves.

Serve cold or at room temperature.