Salted Eggplant Parmiagana

Ingredients
1 kg eggplant
1 tablespoon salt
2 x14oz can whole peeled tomatoes
5 garlic cloves minced
half teaspoon fine sugar 
70ml olive oil & more for fry
freshly ground black pepper
50g cornflour
40g fine dry breadcrumbs
5 large eggs beaten
300g mozzarella cheese cut into rounds
about 0.7cm thick 
200g grated parmesan cheese
Handful of basil leaves.
Method
Cut eggplants into 1cm rounds, Line base of a large colander with a
layer of the eggplant rounds & sprinkle evenly with salt. repeat with
remaining eggplant, salting until all eggplant is in the colander.
weigh down the slices with a couple of plates & leave to drain 
for 2 hour. combine tomatoes, garlic, half teaspoon sugar 
& salt, olive oil in a food processor. 
season with salt & pepper to taste. set aside
when eggplant is drained, press down on it to remove any excess water 
wipe off the remaining salt & lay the slices out on kitchen towels to dry.
in a wide shallow bowl combine flour & breadcrumbs
well. Pour the beaten eggs into another wide shallow bowl.
Heat a large deep fry the pan over medium heat & add almost,
1cm of olive oil. when oil is hot dredge the eggplant slices first in the flour mixture 
then in the beaten eggs. working in batches slide coated eggplant into hot oil,
& fry until golden brown on both sides.
turning once. drain on kitchen towels. preheat the oven to 180c.
At the bottom of a 10x15 inch glass baking dish spread 1cup of tomato sauce.
Top with one third of the eggplant slices. top eggplant with half of the mozzarella slices.sprinkle with one third of the Parmesan & half of the basil leaves. 
Make a second layer of eggplant slices topped by 
1 cup of sauce remaining mozzarella half.
the remaining Parmesan & all of the remaining basil add remaining
eggplant & top with the remaining tomato sauce & Parmesan.
Bake until cheese melts & the top is slightly brown about 30minutes
Allow to rest at room temperature for about 10 minutes to serve.