preparation

• 1 Cut the eggplants into thin long strips with a mandolin, if possible.
  
• 2 Place in a strainer, rack or tray, add a little salt, and put something heavy on top to remove the maximum amount of water from the vegetable before cooking. Between 30 minutes and 1 hour.
• 3 Preheat the oven to 370ºC.
• 4 Once the time has passed to remove the water from the eggplants, dry them with paper and cover lightly with flour.
• 5 Heat olive oil in a pan and fry the eggplant strips until golden brown, remove from the pan and set aside. Repeat for the rest of the eggplant.
  
• 6 In a baking pan, cover the bottom with the Tomato and Italian Olives Sauce.
• 7 Place the eggplant strips in the same direction until the sauce layer is completely covered.
  
• 8 Season with Parmesan cheese, fresh basil leaves, shredded cheese and cover with the tomato sauce.
  
• 9 Repeat with the rest of the eggplant until a minimum of three layers of eggplant. Alternate the direction of the eggplant strips between one layer and the other.
• 10 On the last layer of tomato sauce, add parmesan and shredded cheese.
• 11 Bake for 20 minutes, and remove any excess liquid if necessary.
• 12 Continue baking for another 10-15 minutes until golden brown and remove from oven.
• 13 Let stand about 5 minutes before serving.