Clean the aubergines and cut into approx. 1 cm thick slices. Salt and let stand for 20 minutes. After this time dry the slices, turn them in flour and brown them briefly in oil on both sides.
Then sauté the onions in oil, add the tomatoes and tomato paste, season with basil, salt, pepper and sugar. Boil everything for about 15 minutes and then strain it through a sieve.
Grease a baking dish and alternately layer eggplant, tomato sauce and mozzarella, sprinkle the Parmesan cheese over the top. Cover with aluminum foil.
Bake in a preheated oven at 250 ° C top / bottom heat for about 20 minutes. Then remove the aluminum foil and let it gratin for another 10 minutes.
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