Eggplant parmigiana

Black aubergines-1 large onion-tomato sauce-fresh basil leaves-olive oil-salt and pepper

Cut the eggplants lengthwise, ricavendone slices about 2 cm thick and place them for at least half an hour in water and salt to lose their bitterness.
Dry and fry in plenty of oil.
Prepare the tomato sauce: sauté the chopped onion and add the sauce and basil, season with salt and pepper and cook.
Put into a baking dish greased with oil a layer of sauce and one of Eggplant, alternating until all the ingredients.
Ultimate with the sauce and garnish with the remaining basil leaves and then bake.