Cut the eggplants lengthwise, about 1.5 cm in width. Sprinkle salt on both sides and leave for 1 hour
Mix the breadcrumbs with half a cup of the parmesan and the dried oregano. Set aside
Finely chop the onion, mash the garlic and chop the tomatoes. Also set aside
Pat the eggplant dry and coat each slice with flour, then beaten egg, then the breadcrumbs-Parmesan-oregano mix
Bake them in a preheated oven at 180 deg. C for about 40 minutes, turning them halfway through
While the eggplant is in the oven, start by frying the onion in olive oil and seasoning it with salt and pepper. Let the onion cook really well.
Then continue gradually adding the mashed garlic, fresh tomatoes. Let it cook on medium high until it starts to look like a sauce, for about 15 minutes.
Then cook on low heat for 15-20 minutes, adding the passata, vinegar, sugar, and finishing it off with fresh basil. Taste it and adjust the salt if needed
Layer everything in a large oven dish, starting with the tomato sauce on the bottom.
Then repeating: eggplant, tomato sauce, cheeses (Parmesan and Mozzarella) for about 3-4 layers and top with the remaining cheese.
Bake at 180 deg. C. for 25 minutes or until the top is crispy and golden.
Note on the cheese: the best cheese to use is fresh Mozzarella, sliced thinly. But if you like can substitute with grated cheese and the result will stil be awesome.