Cut 2 medium eggplants into finger-thick slices.

First, turn the slices in 2 eggs (beaten) and then in a mixture of 50 g grated Parmesan cheese and 50 g breadcrumbs.

Fry the breaded eggplant slices in olive oil until golden brown.

Dice 1 onion and finely chop 2 cloves of garlic.

Heat some olive oil in a saucepan, add the onions and garlic and sauté until translucent.

Add 1 tsp of sugar and let it caramelize briefly.

Deglaze with 50 ml of white wine and let the liquid reduce for about 5 minutes.

Add 2 cans of chopped tomatoes.

Season the sauce with dried oregano, basil, salt and pepper.

Let the sauce simmer for about 10 minutes.

Spread some of the tomato sauce on the bottom of a casserole dish.

Place a layer of fried eggplant slices on top.

Cut 2 mozzarella balls into slices and spread them over the eggplants.

Repeat the layering process: tomato sauce, eggplants and again tomato sauce.

Finish the casserole with a final layer of mozzarella .

Bake the casserole at 200 °C (top/bottom heat) for about 20 minutes, until the mozzarella has melted and is lightly browned.