Eggplant Parmigiana

• 2 eggplants, sliced into 1cm rings
• 1 cup diced tomatoes
• 1 cup mozzarella grated cheese
• 1 cup Parmesan cheese
• 1 tbps basil leaves
• 1 tsp salt 

1. Slice eggplant into 1cm rings. Soak them in a bowl with salted to remove bitterness for 30 min.
2. Heat some oil in a frying pan and fry the eggplant rings until crisp or grill.
3. Add some salt, pepper, basil leaves, and olive oil into 1 cup of diced tomatoes, mix well. In a separate dish mix the two cheeses.
4. In a baking dish layer the following:
   - 3 tbsp sauce
   - half of the eggplant rings
   - 3 tbsp sauce
   - half of the cheese mixture
   - the rest of the eggplant
   - the rest of the sauce
   - the rest of the cheese
5. Sprinkle some basil leaves on top. 
6. Cover the dish with foil so the cheese doesn't burn. Bake at 400C for 40 min.