Wash the eggplant well. Cut them length-wise in slices approx ¼" [5-6mm] thick.

In a large sieve or colander, layer the eggplant slices with some salt in between each layer; if you have it, opt for rock salt, as it will be easier to remove afterwards.

Once all the slices of eggplant are layered, weight them down using something heavy, like a saucepan filled with water or a bottle of oil. This step will help remove the excess moisture which could make the eggplant parmesan watery, and any bitterness the eggplant may have.

Leave the sieve or colander to drain the excess water in a bowl or sink for about 30 minutes.

Remove the slices from the colander, and remove the excess salt using a clean wet teatowel or cloth. Don't clean them under running water as eggplant is like a sponge, and it would absorb some water again.

Once the salt has been removed, pat dry the slices using a clean tea towel.

The slices can be now deep fried in good quality sunflower oil. They will require about 3 minutes on each side, until they turn golden brown and are cooked thoroughly.

Once fried, lay them on a paper towel to remove the excess oil.

Once safe, taste them to ensure they are well cooked. You will notice that they shouldn't even require further salting.

Thinly slice or cube the onion and peel the garlic clove.

Heat up the olive oil in a saucepan on medium heat. Once warm add the sliced onions and whole garlic clove to it; lightly salt and mix well.

Once the onions are soft and transparent, add the tomato passata, and 3-4 leaves of fresh basil, and mix well once more.

Cover the saucepan with a lid and reduce the heat to low. Allow the sauce to simmer for about 20 minutes from the moment it starts bubbling.

Once done, remove the garlic clove. The tomato sauce will be thicker, which is perfect for preparing a bake.

Preheat the oven to 180 degrees Celsius (FAN), 350 Fahrenheit FAN, gas 6 or static oven 200 degrees Celsius or 400 Fahrenheit.

Dice the mozzarella ball and grate the Parmesan cheese, and set them both aside.

Cover the bottom of your baking dish with a couple of tablespoons of tomato sauce. This will prevent the eggplant parm from sticking to it.

Next, create a layer of eggplant slices, ensuring they slightly overlap on each other.

Cover the slices of eggplant with some sauce, diced mozzarella, and a sprinkle of Parmigiano Reggiano. If liked, add a couple of leaves of basil too!

Repeat layers until you finish all the ingredients, ensuring the last layer is of tomato sauce, mozzarella and parmesan cheeses.

Cover the baking dish with a sheet of aluminum foil, and bake in the preheated oven on the middle shelf for 20 minutes.

After 20 minutes, remove the foil, and continue baking for 20-30 minutes, until the cheese on top turns golden brown.

Remove the Eggplant Parmesan from the oven and allow it to rest for at least 10 minutes, before slicing and serving it. This allows the temperature and the layers to settle, making it easier to slice the bake, and the texture and flavors to even further improve.

Enjoy your Parmigiana with a side dish of green salad and a slice of crusty bread, perhaps with some garlic butter on top!