Melanzane alla parmigiana

Name: Melanzane alla parmigiana (Baked eggplant with tomato, mozzarella and Parmesan cheese)
Yield: Serves 6
Cuisine: Italian
Ingredients: flour for dusting the eggplants; 5 ripe tomatoes, skinned and chopped, or 400 g (14 oz) tin of peeled tomatoes, chopped; 3 medium eggplants (aubergines), cut into 3 mm (⅛ in) slices; 2 garlic cloves, peeled and finely chopped; 2 tablespoons olive oil; 50 g (½ cup) freshly grated Parmesan cheese; olive oil for frying; about 10 basil leaves, roughly torn; 300 g (10½ oz) mozzarella cheese, cut into 5 mm (¼ in) slices