Cut the medium sized tall Eggplant (5) lengthwise into strips. Line them up in a bowl and sprinkle salt over the top of them. Leave this to rest for 20 minutes to get rid of any excess water and bitterness.
Pour some plain flour onto a sheet of aluminum foil. After you have lightly dried each strip of eggplant using a paper towel, batter each side with All-Purpose Flour (to taste), pressing down gently with your hands.
Once finished, heat up Vegetable Oil (to taste) in a frying pan and fry each strip until until it starts to brown.
Remove it from the pan at this point and put it onto a tray or large plate which is lined with paper towels to get rid of the excess oil.
Add a nice amount of Extra-Virgin Olive Oil (to taste) to a deep pot or saucepan. When it heats up, add the chopped Carrot (1/2) and Onion (1/2) and cook until golden.
Add the Mutti® Finely Chopped Tomatoes (1.2 liter) and a pinch of rock salt before stirring well.
Add some Fresh Basil Leaf (to taste) and stir them through.
Cook the sauce for about 20 minutes or it will thicken too much (this will continue to cook later when you add it to the dish and put it in the oven). Continue to stir the sauce every few minutes.
Remove the sauce from the stove. Preheat the oven to 180 degrees C (350 degrees F).
Using a ladle, put small amounts of sauce all over the bottom of your baking tray. Spread it out with the bottom of the ladle so it's not too thick.
Begin to layer the strips of eggplant at the base, one by one next to each other and try not to leave any gaps.
Spread some more tomato sauce on top, this time being a little bit more generous and be sure to add sauce into all four corners so it doesn't dry out and burn when it's in the oven.
Sprinkle a generous amount of Fresh Mozzarella Cheese Ball (1) over the top and then grate the parmesan over it.
Next, add another layer or eggplant strips over the top and repeat the process.
Repeat this once again but don't add the mozzarella when you get to the top, just the Parmigiano-Reggiano (to taste).
Put the eggplant parmigiana in the oven for between 30-40 minutes, dependent on the oven strength.
Wait around 15-20 minutes for the eggplant parmigiana to cool before serving and then cut it into strips or squares for your dish. You can also garnish with some basil for a finishing touch.