In a large skillet heat the 3 tablespoons of olive oil. Add the onion garlic and cook over moderate heat until tender about five minutes. Using your hands crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat stirring occasionally until the sauce is very thick about 25 minutes. Transfer the tomato sauce to a food processor and purée until smooth. Season with salt and pepper.

Meanwhile in a very large skillet heat quarter inch of olive oil. Season eggplant slices with salt-and-pepper. Working in several batches Cook the egg plant over moderately high heat turning once until golden on both sides about eight minutes per batch add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.

Preheat the oven to 400°. Spread 1 cup of tomato sauce in a 9 x 13" glass or ceramic baking dish. Arrange one third of the fried egg plant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one third of the torn mozzarella and sprinkle with 1/3 cup of grated Parmigiano-reggiano We keep this layering twice. Sprinkle breadcrumbs all over the top of the egg plant Parmesan. Bake in the upper third of the oven for about 45 minutes until the top of the egg plant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

Make airhead

The assembled egg plant Parmesan can be covered with plastic wrap and refrigerate for up to one day. Bring the egg plant Parmesan to room temperature before baking.