Tomato Sauce:

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, pressed
• 5 cups tomato passata or tomato puree
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Eggplant Layers:

• 4 pounds eggplants (about 4 medium eggplants)
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon salt

Cheese and Herb Layers:

• 1 1/2 cups grated parmesan
• 2 1/2 cups grated or chopped mozzarella
• 1 1/2 cups fresh basil leaves