1. Slice the aubergines lengthways 5 mm thick, salt them layer by layer and leave in a colander for 30 minutes to draw out the bitter juices; then press them thoroughly dry with kitchen paper.
2. Meanwhile, for the sauce, fry the crushed garlic in the olive oil for 1 minute, add the passata, a pinch of sugar, salt and a few basil leaves, and simmer for 20 minutes until thick.
3. Dust the aubergine slices lightly with flour and fry them in batches in plenty of hot oil for 2 minutes per side until golden; drain on kitchen paper.
4. Spoon a little sauce into a medium baking dish, then layer: aubergine, sauce, diced mozzarella, grated parmesan and basil leaves until everything is used up, finishing with sauce and parmesan.
5. Bake in an oven preheated to 180 °C for 35-40 minutes until golden on top and bubbling at the edges.
6. Let it rest for at least 15 minutes so it slices neatly; serve warm or lukewarm with fresh bread.
Tip: Parmigiana is even better the next day - the flavours meld and it slices cleanly.
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