Eggplant parmesan

Steps

1. Slice the eggplants into ¼-inch to ½-inch thick rounds.
2. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).
3. Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours
4. In the frying pan cook the garlic then add the canned tomatoes and simmer for 15 mins.
5. Add salt and pepper to taste. Once cooked mix in the basil.
6. Combine 1 ½ cups of breadcrumbs with ¼ cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish.
7. Set so you have flour in one bowl, beaten eggs in another, and the breadcrumb cheese mixture in another in that order.
8. Pat dry with a paper towel the eggplant rounds.
9. Dredge eggplant rounds in flour, egg, breadcrumbs. Place on baking sheet and drizzle with olive oil.
10. Bake eggplant for 20 mins at 200 C, turning the slices over at the halfway point.
11. Layer sauce, eggplant and cheese in a casserole dish.
12. Sprinkle remaining parmesan on top and bake uncovered at 180°C for 30 mins.