Steps

1. Trim the ends of the 10 eggplants and slice them into slightly thick rounds.
   🕒 00:58
2. Sprinkle salt (to taste) over the sliced eggplants and let them sit for about 10 minutes to draw out bitterness.
   🕒 01:23
3. Thoroughly pat dry the moisture that came out of the eggplants with paper towels. [Key Tip!] Salting to remove bitterness prevents the eggplants from absorbing too much oil when frying.
   🕒 02:49
4. Lightly coat the eggplants with all-purpose flour (to taste) and deep-fry them in oil heated to around 170°C (338°F) until golden brown.
   🕒 03:30
5. Make the tomato sauce. Finely chop the garlic (to taste) and onion (to taste).
   🕒 03:38
6. Heat olive oil (to taste) in a frying pan and lightly sauté the chopped garlic.
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7. Once the garlic is fragrant, add the chopped onion and sauté.
   🕒 04:08
8. When the onion is sautéed, add strained tomatoes 1L, season with salt (to taste), and simmer for 10-20 minutes.
   🕒 04:41
9. Cut mozzarella cheese 300g into small pieces. Grate Parmesan cheese 100g just before using.
   🕒 03:48
10. Spread a layer of tomato sauce on the bottom of an oven-safe dish.
    🕒 08:40
11. Arrange the fried eggplants in a single layer, overlapping slightly.
    🕒 08:43
12. Top with the small pieces of mozzarella cheese and Parmesan cheese.
    🕒 08:56
13. Add another layer of eggplant and spread tomato sauce on top.
    🕒 09:15
14. Tear basil 1 pack and scatter it over the tomato sauce.
    🕒 09:25
15. Top with mozzarella cheese and Parmesan cheese.
    🕒 09:35
16. Add another layer of eggplant and cover with tomato sauce.
    🕒 09:37
17. Add basil and finish with the remaining mozzarella cheese and Parmesan cheese.
    🕒 09:40
18. Bake in a preheated oven at 200°C (392°F) for 20 minutes. [Key Tip!] If you grill or bake the eggplant instead of deep-frying, drizzle with olive oil after baking for a better finish.
    🕒 09:57