Eggplant Parmigiana (Parmigiana di Melanzane)

Name: Eggplant Parmigiana (Parmigiana di Melanzane)
Ingredients: 1 ⅘ / 2.6lb large eggplants (aubergines) - about 5 (, sliced lengthways 8mm (1/3")-thick (skin on, Note 1)); 1/4 cup olive oil ((for brushing)); 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)); 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

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Baking eggplant: Preheat oven to 220Â°C / 430Â°F (200Â°C fan). Line three trays: Line three large trays with baking / parchment paper.

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Pastry brush
Chef's knife
Cutting board
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Baking sheet
Parchment paper
Skillet
Wooden spoon
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Baking dish

Ingredients

1 ⅘ / 2.6lb large eggplants (aubergines) - about 5 (, sliced lengthways 8mm (1/3")-thick (skin on, Note 1))
1/4 cup olive oil ((for brushing))
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))
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