Cut the aubergines into finger-thick slices and sprinkle with a little salt. Then set aside and let it steep for about an hour (attention: they draw water, so put in a suitable container).
Then dab well and roll in flour. Heat the oil in a pan and deep-fry the aubergines in it, then dab well with kitchen paper (the lighter variant: don`t deep-fry, grill in the pan - but it doesn`t taste so good).
Meanwhile, make a salsa from the tomato strained, 1-2 cloves of garlic, onion, basil and olive oil as follows: In a saucepan, fry the finely chopped onion and the pressed or chopped garlic in olive oil, add the tomatoes and finally with the Season the basil leaves, cut into small pieces (tip: some pine nuts give a special aroma).
Now spread a little olive oil on an oven dish, finely chop the remaining garlic and spread some of it on the bottom of the dish. Spread the eggplant on top, spread the salsa on top, cover with mozzarella slices and sprinkle some parmesan on top. Now layer the garlic, eggplant, salsa, mozzarella again and finally the rest of the parmesan.
Bake in a preheated oven at 200 ° C until a golden brown crust is formed, which takes about 35 - 40 minutes.
For a special taste, I add about 100 g of grated pecorino cheese to the last layer together with the parmesan, this gives a more intense taste.