• Preheat the oven to 190°C (375°F).

For the sauce, or tomatoes:


• Sauté the garlic and onion in the olive oil until tender and translucent.
• Add the tomatoes and simmer covered on low about 20 to 30 minutes.



OR:


• Thinly slice the tomatoes: about ¼ centimeter (1/10 inch)

Fry the eggplant:

• While the sauce is cooking begin preparing the eggplants. 

• 
Slice the eggplant into roughly ¼ to ⅓ inch slices (½ centimeter) thickness.
• Dip the slices into the beaten eggs.
• Dust the slices with flour.
• Fry the eggplant slices, a few at a time, then drain on paper towels laid on top of newspapers for extra absorption.

To assemble the eggplant:

• Line a baking sheet with oven paper and place the food rings on top of the sheet.
• Alternatively, use a standard lasagna pan.
• Assemble the eggplant Parmesan, in alternating layers: first sauce (or a drizzling of olive oil and tomato slices), eggplant, then sauce or tomato slices, basil leaves, then mozzarella, then Parmesan.
• Once the molds or lasagna pan are full, top each one with a generous sprinkling of Parmesan cheese.
• Bake for 30 minutes at 190° C (375°F), until the tops are golden.

• Top lightly wit tin foil if the eggplant browns too much.
• Allow to cool slightly, remove from the food rings, and serve.