Ingredients

• 2 cups extra-virgin olive oil , or as needed
• 6 eggplants , trimmed and cut into 1/2-inch thick slices
• 1 bunch fresh basil
• salt to taste
• 1.33 cups tomato puree , passata
• 2 tablespoons olive oil , divided
• 2 cloves garlic
• 18 ounces fresh mozzarella cheese , drained and sliced
• 0.5 teaspoons dried oregano , or to taste
• 4 ounces grated Parmesan cheese

Instructions

1. 1 Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
2. 2 Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
3. 3 Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
4. 4 Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
6. 6 Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
7. 7 Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Nutrition per serving