Cut the eggplant into slices (about half a centimeter thick) and put coarse sea salt on them so that the eggplant lets water.
For the tomato sauce, sauté a clove of garlic in 2 tablespoons of olive oil, add the strained tomatoes and season with a pinch of salt, 5 leaves of basil and pepper. Simmer for about 25 minutes.
Prepare a plate with flour. Break the three eggs into a plate, season with a pinch of salt and whisk.
Dry the eggplant with a cloth and then coat it first with flour and then with the eggs. Fry the breaded eggplant slices in sunflower oil until golden brown. Then put them on a plate with kitchen roll and let them drain.
Cut or tear the mozzarella into pieces and grate the parmesan.
In a baking dish, layer the ingredients: 3 or 4 fried eggplant slices, 3 tablespoons of tomato sauce, mozzarella, parmesan and basil. Repeat the layers again until all the ingredients are used.
Bake parmigiana for 20 to 25 minutes in the oven at 180 degrees.
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