Eggplant Parmigiana

This is amazingly delicious, and is best served with a side of garden salad.

3 large eggplants
Oil for each baking sheet
Salt
5 large tomatoes (or around 8 regular sized), diced
1 400g can / jar whole peeled tomatoes / passata
Handful fresh basil, chopped
2 cloves garlic, chopped
Salt & Pepper
1/2 cup ricotta cheese (Tofutti)
1 cup shredded / grated cheese (Biocheese)
1 cup breadcrumbs

Preheat the oven to 190 degrees, and oil two large baking trays.

Thinly slice the eggplant, and arrange, preferably not overlapping, on the trays. Sprinkle with salt, and turn.

Bake for 18 minutes, meanwhile making the tomato sauce.

Bring the fresh tomatoes and jar / canned tomatoes to a low boil, lowering the temperature to a simmer the moment it starts to bubble. Add the basil and garlic and stir frequently, until the tomatoes are done (at least fifteen minutes). Remove from the heat, and stir through salt and pepper to taste.

To prepare the parmigiana, thinly cover the bottom of a casserole dish in the tomato mixture, followed by a layer of eggplant. Repeat the layers of tomato and eggplant, adding a final layer of tomato on top.

Add a layer of ricotta, followed by the cheese, and finally the breadcrumbs.

Bake for thirty-five minutes, and let cool before serving.