Eggplant and tomato gratin

Name: Eggplant and tomato gratin
Ingredients: 1 tablespoon extra virgin olive oil; 1 small or 1/2 medium onion, chopped; 2 to 4 garlic cloves (to taste); 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice; Salt and freshly ground pepper; 1/8 teaspoon sugar; 2 sprigs fresh basil; 2 pounds eggplant, roasted; 2 tablespoons slivered fresh basil leaves; 2/3 cup freshly grated Parmesan; 1/4 cup bread crumbs

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For the tomato sauce: 1 tablespoon extra virgin olive oil 1 small or 1/2 medium onion, chopped 2 to 4 garlic cloves (to taste) 2 pounds fresh tomatoes,

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Ingredients

1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
2 to 4 garlic cloves (to taste)
2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
Salt and freshly ground pepper
1/8 teaspoon sugar
2 sprigs fresh basil
2 pounds eggplant, roasted
2 tablespoons slivered fresh basil leaves
2/3 cup freshly grated Parmesan
1/4 cup bread crumbs