Foryoueats: Eggplant Parmigiana (Parmigiana di Melanzane)

Ingredients

• Baked Eggplant Slices:
• 1.8kg / 4 lbs large eggplants (aubergines) – about 5 , sliced lengthways 8mm (1/3")-thick (skin on, Note 1)
• 1/4 cup olive oil (for brushing)
• Layers:
• 1 2/3 cups parmesan , finely grated
• 2 cups basil leaves (loosely packed), stalks reserved
• 1 1/2 cups mozzarella , shredded (for topping) (Note 2)
• Sugo (tomato sauce):
• 2 tbsp extra virgin olive oil
• 1 onion , finely diced
• 5 garlic cloves , finely minced
• 600ml / 20oz tomato passata (Note 3)
• 400g/ 14oz canned tomatoes , crushed or finely chopped (Note 4)
• 1 1/2 tsp white sugar
• 1 1/2 tbsp fresh oregano , finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
• 1 cup water
• 3/4 tsp salt
• 1/4 tsp black pepper