Prepare the Eggplants:
Slice the eggplants into rounds and sprinkle with salt.
Leave for 15 minutes to draw out excess moisture.
Pat the slices dry with paper towels.
Fry the Eggplants:
Heat vegetable oil in a skillet over medium heat.
Fry the eggplant slices until golden brown on both sides. Remove and set aside on paper towels to drain excess oil.
Prepare the Tomato Sauce:
Heat olive oil in a pan and sauté the chopped onion for 2-3 minutes until softened.
Add minced garlic and fry for 1 minute until fragrant.
Stir in the chopped tomatoes, salt, black pepper, basil, and oregano.
Simmer the sauce over medium heat for 15 minutes, stirring occasionally.
Assemble the Dish:
Preheat your oven to 180°C (350°F).
In a baking dish, spread a layer of tomato sauce.
Arrange a layer of fried eggplant slices over the sauce.
Sprinkle a portion of Parmesan and mozzarella cheeses over the eggplants.
Repeat the layers, ending with a generous topping of cheese.
Bake:
Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and garnish with chopped parsley.
Serve hot as a main dish or side.
Serving Suggestions
Serve with a side of garlic bread or crusty baguette.
Pair with a fresh green salad for a complete meal.
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