Layered, cheesy, and bursting with flavor 🍆🧀 Sunday lunch is going pro…Italian style of course! @cooker.girl✨ #EggplantParmigiana #ItalianTimballo #MeatlessDinner #giallolovesitaly Ingredients 5 black oval eggplants 2 cups tomato sauce (500 ml) 2 ½ cups fresh mozzarella, sliced and drained (300 g) ½ cup grated cheese (50 g – Parmesan or Pecorino) 1 yellow onion, finely chopped Extra virgin olive oil, as needed Peanut or canola oil, for frying Salt, to taste Sugar, to taste Fresh basil leaves 2 garlic cloves, lightly crushed Instructions 1. Prepare the Eggplants: Roughly peel the eggplants and slice them lengthwise into ⅛-inch thick slices (about 3 mm). Layer the slices in a colander, sprinkling salt between layers. Weigh them down with plates and let drain for 30 minutes. Rinse quickly under water to remove excess salt, then pat completely dry with paper towels. 2. Fry the Eggplant: Heat peanut or canola oil to 340°F (170°C). Fry the eggplant slices in batches until golden. Drain on...