Classic Roasted Eggplant Parmesan: A Warm

Ingredients

• 2 large eggplants (about 1 pound each or 450 grams)
• 2 teaspoons sea salt (10 grams)
• 2 tablespoons olive oil (30 ml)
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes (about 800 grams)
• 1 teaspoon dried oregano (1 gram)
• 1 teaspoon sugar (5 grams)
• Freshly ground black pepper, to taste
• 1 cup grated mozzarella cheese (about 100 grams)
• 1/2 cup grated Parmesan cheese (about 50 grams)
• Fresh basil leaves, for garnish