Cut the eggplant in slices 1/2 cm thick, place them into a large bowl and cover them with cold, salted water. After about 30 minutes, drain the brownish water and let the eggplant slices dry on a cotton towel. Put the tomatoes in a saucepan with the garlic, a teaspoon of salt, one tablespoon of olive oil and the chili pepper; and cook for about 20 minutes at medium heat. Cover the bottom of a frying pan with some olive oil, coat each eggplant slice with a little flour and fry it for a few minutes, adding olive oil as soon as the bottom dries. Grease the bottom of a baking pan with some butter and place the slices of cooked eggplant in the pan. Pour some tomato sauce, some mozzarella, some grated parmesan and some basil leaves. Repeat the process, making another 2 or 3 layers depending on the size of your pan. The top layer has to be just tomato sauce and some parmesan. Cook in the oven for about 45 minutes at 180°C or 350°F.
