For Tomato Sauce :
1.Heat olive oil in a large skillet over medium-high heat and sauté onions and garlic for 3 minutes until softening and beginning to color on the edges.
2.Pour in the passata, canned tomatoes, water, Italian herb seasoning, parmesan rind, and sugar. Stir and bring to a simmer.
3.Simmer uncovered for about 30 to 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking.
4.The final consistency should be slightly thicker than a pasta sauce, making it spreadable without excess liquid. If it becomes too thick, add extra water a little at a time. Remove and discard the basil stalks.
5.Stir in salt and pepper, remembering that Parmesan rind will add saltiness, so adjust accordingly.
For Eggplant Parmigiana :
1.Preheat the oven to 350°F and line a baking tray with parchment paper.
2.Dredge the eggplant slices in flour, dip them in the beaten eggs, and coat them with breadcrumbs.
3.Heat olive oil in a large skillet. Fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.
4.Spread a thin layer of tomato sauce in a baking dish. Layer the fried eggplant slices, sprinkle with Parmesan, and top with mozzarella cheese.
5.Repeat the layers until all the eggplant is used, finishing with a layer of cheese.
6.Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden brown.
Garnish with fresh basil before serving.