Dice ½ of an onion

In a large pot, add olive oil and saute onion till translucent

Add Passata to the onions in the pot

Add a little water to the passata jar and add to the sauce.

Let cook for 30 min to an hour to reduce. Stir frequently.

Optional: Peel skin fro the eggplants and remove the tops.

Slice Eggplant into thin rounds

Lay a paper towel over a baking sheet and layer the eggplant rounds flat on top of the paper towel

Sprinkle eggplants with salt to help remove excess moisture. Allow to sit for 15 minutes

When you see the water starting to form on top of the eggplant rounds, take more paper towel and absorb all of the water.

Optional: you can rinse the salt off if you feel like it may be too salty, you will then just have to pat dry again and wait till they are not too wet. If it was not too much salt, you can skip this.

Assemble your breading station, make one bowl of eggs, one bowl of flour, and one bowl of breadcrumbs.

Season the eggs, flour and breadcrumbs with a sprinkle of lawrys salt

Season the eggs and breadcrumbs with pecorino cheese

Add mint and parsley to the breadcrumbs.

Using the one hand wet - one hand dry method, bread all of your eggplants.

In a frying pan, add frying olive oil and start to fry the breaded eggplants. Once you see the bottom start to turn golden, flip and fry the other side. Set on a paper towel to remove excess oil.

Layer foil on a baking sheet and add the breaded eggplant

Add a spoonful of sauce onto the eggplant rounds

Add a little mozzarella cheese to each eggplant and a little sprinkle of pecorino cheese

Broil on low till cheese is melted and lightly browned, keep an eye out so they do not burn

Stack eggplants on top of eachother to form an eggplant stack. You can go as high as you want, I usually put 3 so I don’t risk them falling.