Slice the top and bottom off your eggplants and slice them vertically. Arrange the eggplants flat and sprinkle salt over them, then leave to sit for 15 - 30 minutes to draw the water out.

Rinse the eggplants well, pat them dry, and then arrange them on a baking tray (no overlapping!).

Brush the eggplants with oil and a little black pepper, then roast for 40 minutes.

Meanwhile, make the tomato sauce. Heat 1 tablespoon olive oil in a pan and add the minced garlic, sauteing for 1-2 minutes.

Add the crushed tomatoes, passata, about half the can of water, dried oregano, sugar, salt, and pepper. Stir and leave to simmer for 30 minutes until the sauce is rich and thick.

Shred the fresh mozzarella in a bowl and combine it with the hard cheese.

Get your baking dish and have all four components (the eggplant, the tomato sauce, the cheese mix, and the basil leaves) arranged nearby.

Preheat the oven to 200C.

Spread a thin layer of the tomato sauce on the bottom of your baking dish, then add a layer of the roasted eggplant. Add a layer of the cheeses and basil leaves. Then repeat two more times, so you’ve got another layer of tomato sauce, eggplant slices, cheese mix, basil leaves, and then the same again.

Finish with the final layer of mozzarella and hard cheese, then bake for 30 minutes until cooked and golden brown on top.

Leave the eggplant parmigiana to rest for 10 minutes before slicing and serving.