Eggplant Parmigiana – La Classe de Cuisine

Ingredients

• 500g or 1 1/4 lb aubergines or eggplant (1 very large or 2 medium)
• A 400g or 14 oz box of quality Italian peeled tomatoes (Mutti for example)
• 15 g or 1/2 oz olive oil
• 5 g or 1 tsp sugar
• 1 large garlic clove (or two small ones)
• 40 g or 1 1/2 oz parmesan
• 50 g or 2 oz special kitchen mozzarella (without water)
• Salt, pepper, Espelette pepper + olive oil to brush the eggplant slices + a some fresh basil