Parmigiana di Melanzane (Eggplant Parmesan)

Name: Parmigiana di Melanzane (Eggplant Parmesan)
Ingredients: 8 – 10 – medium-sized eggplants (head to your garden to pick them if you can! If not in your garden, be sure the ones you buy are firm and not too large); generous bunch of fresh basil, q. b. (“quanto basta” or “as much as you need”!); Parmesan cheese / about a cup; sunflower seed oli, grape seed oil or other (q. b.); olive oil (q.b.); extra-virgin (only!) olive oil; about 15 or so very ripe Roma tomatoes (should be soft to the touch and when cut open, fully red – no white filaments!); 3 cloves garlic; small white or yellow onion; salt q.b. (“quanto basta”)

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Ingredients (for about 8 persons): 8 – 10 – medium-sized eggplants (head to your garden to pick them if you can! If not in your garden, be sure the ones you buy are firm and not too large)...

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Ingredients

8 – 10 – medium-sized eggplants (head to your garden to pick them if you can! If not in your garden, be sure the ones you buy are firm and not too large)
generous bunch of fresh basil, q. b. (“quanto basta” or “as much as you need”!)
Parmesan cheese / about a cup
sunflower seed oli, grape seed oil or other (q. b.)
olive oil (q.b.)
extra-virgin (only!) olive oil
about 15 or so very ripe Roma tomatoes (should be soft to the touch and when cut open, fully red – no white filaments!)
3 cloves garlic
small white or yellow onion
salt q.b. (“quanto basta”)