Eggplant Parmesan | Backyard Eats

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 yellow onion
• 3 cloves garlic
• 4 cups tomato passata
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 lb eggplant
• 1/4 cup extra-virgin olive oil
• 3/4 tsp salt
• 1 1/2 cups (5 oz) parmigiano reggiano
• 2 1/2 cups (10 oz) mozzarella
• 1 1/2 cups basil leaves