Ingredients

• 2 Eggplant - sliced 1/4" thick
  
• 2 cups, plum tomatoes - canned
  
• 1 cup, parmesan cheese - grated
  
• 2 buffalo mozzarella cheese balls - torn into chunks
  
• 1 cup, flour
  
• 2 cups, extra virgin olive oil - for frying
  
• 1 small, onion - diced
  
• 2 cloves, garlic - chopped
  
• 1 small bunch, basil, fresh - chopped
  
• 1 tablespoon, sugar
  
• 1 tablespoon, oregano
  
• salt and pepper - to taste
  

Method

1. Heat frying oil to 300 degrees
   
2. Sprinke eggplant slices with sugar
   
3. Dredge eggplant slices in flour
   
4. Deep fry eggplant slices a few at a time
   
5. Meanwhile, in saute pan, saute onion and garlic until light brown. Add tomatos.
   
6. Add a pinch of sugar, basil, salt and pepper.
   
7. Lightly oil 4 ramekins.
   
8. Add in layers: prepared tomato sauce, eggplant slices, basil, mozzarella cheese, parmesan cheese.
   
9. Repeat until ramekins are 3/4 full. Tap and press down mixture to remove air.
   
10. Bake in 375 degree oven for 20 minutes.
    
11. Best if cooled and reheated again before serving.