Eggplant Parmigiana | Parmigiana di melanzane recipe (aubergine)

Ingredients

• 3 large eggplants, sliced (aubergine)
• 1 tablespoon extra virgin olive oil, plus extra for brushing (20ml)
• Salt flakes, to taste
• 2 cloves garlic, finely chopped
• 45g anchovies in olive oil, chopped (1 1/2oz)
• 12 basil leaves, torn
• 2 quantities Tomato Sauce (or 700g/1lb 9oz tomato passata)
• 2 balls Mozzarella di Bufala, sliced
• 1 1/2 cups freshly grated Parmigiano or Grana Padano (about 60g/2oz)