Preparation of Eggplant

1. Slice the eggplant into rounds or long planks, about 1/3 inch thick. Salt both sides and lay them on a sheet pan with paper towels for 30 to 45 minutes.
2. Pat the eggplant slices dry with paper towels before cooking.

Make the Sauce

1. In a pan, warm a few tablespoons of olive oil. Add sliced or minced garlic and cook until fragrant, about 30 seconds.
2. Pour in the tomato passata or crushed tomatoes, add salt and pepper, and let simmer for 15 to 25 minutes. Toss in basil at the end.

Cook the Eggplant

1. For frying: Heat a thin layer of oil in a skillet and fry eggplant slices until golden on both sides. Drain on paper towels.
2. For baking: Brush eggplant slices lightly with oil and bake at 425°F (220°C) until browned and tender, flipping once. This usually takes 20 to 30 minutes.

Layer and Bake

1. In a baking dish, spoon a little sauce on the bottom, add eggplant in a single layer, then more sauce, mozzarella, and a sprinkle of Parmigiano Reggiano. Repeat until all ingredients are used, finishing with cheese on top.
2. Bake at 375°F (190°C) until bubbling and browned, about 30 to 40 minutes. Let it rest for 15 minutes before slicing.