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2 large eggplant
3-4 crushed tomatos
1 tsp salt
6 Tbsp olive oil, divided
3 cloves garlic, minced
1 small onion, finely chopped
1 cup mozzarella, grated
½ parmesan cheese, grated
2-3 sprigs of basilMethod
Slice the eggplants into rounds about 1/2 inch thick. Lay the slices on paper towel and sprinkle with salt. Place another paper towel on top of slices. Place plates on top of slices to weigh them down. Let stand for an hour to release bitter residue. Heat 1 tablespoon of olive oil in a large frying pan over medium-high. Working in batches, place eggplant sliced in a single layer in frying pan. Fry until golden, about 2 minutes. Flip and fry for another 2 minutes. Place fried eggplant on a plate and continue frying remaining eggplant slices, using more olive oil as needed. Reduce heat to medium. Pour remaining oil in frying pan and adding garlic and onion. Cook until onions are translucent and fragrant. Add crushed tomatos and stir to combine. Let sauce simmer uncovered for 15 minutes. Preheat the oven to 400F. Place a few tablespoons of sauce in the bottom of a 9-inch cast iron pan. Place alternating layers of eggplant slices and tomato sauce. Sprinkle both cheeses on top layer. Bake in preheated oven until cheese is melted and beginning to brown, about 20 minutes. Garnish with torn basil leaves right before serving. Serves 4-6.