4. Assemble the dish:

In a baking dish, spread a thin layer of tomato sauce.
Place a layer of eggplant, then add a little tomato sauce, mozzarella cubes and a sprinkling of Parmigiano Reggiano.
Repeat the layers until you run out of ingredients, finishing with tomato sauce and a generous amount of cheeses.
5. Final cooking:

Cover the dish with aluminum foil and bake at 200°C for 15 minutes.
Remove the aluminum and bake for another 10-15 minutes, until the cheese is melted and slightly browned.
6. Serve:

Let cool for a few minutes and garnish with fresh basil leaves before serving.

My German grandma first made this recipe for me. Been fixing it for years!

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