First of all, sprinkle the thinly sliced eggplant with salt, and let it rest for 1 hour.

While waiting for eggplant, sauté the finely chopped onions in a frying pan using olive oil until soft and translucent, but not browned yet.

Add the mashed tomatoes and a bunch of torn basil. Then, add a pinch of pepper and salt. Now, stir and allow about 10-15 minutes to simmer. After that, set it aside.

Rinse the eggplant slices that have been left alone with water and dry. Then, sprinkle the dried eggplant with flour and fry it in sunflower oil for just a few seconds. After that, drain I on kitchen paper.

Start preheating the oven to about 350F or 180oC, or until the gas mark shows 4 for the next eggplant parmigiana recipes step.

Coat an 11x8-inch or 10x8-inch baking sheet or plate with a little tomato sauce to prevent the eggplant from sticking to the pan.

Add eggplant one layer to plate, followed by the cubes of mozzarella, parmesan cheese, pepper, and a few tablespoons of ketchup.

Repeat this step again until the top layer is left.

Pour the remaining tomato sauce plus a sprinkling of mozzarella and parmesan on the top layer. Cover a baking sheet or plate with foil and bake for about 20 minutes.

After 20 minutes, remove the foil and bake again for about 20 minutes until the color turns golden.

Remove from oven, and let sit for about 5 minutes before serving.