Slice the eggplants lengthways to 5-6 mm thick. Arrange in a large colander, sprinkling each layer with fine sea salt. Set a plate and a weight on top and leave to drain for 45 minutes - you'll see dark liquid collect at the base.

Rinse the slices briefly under cold water, then lay them flat on clean kitchen towels. Press each slice firmly with a second towel until they feel dry to the touch, not damp.

Warm the olive oil in a wide saucepan over medium heat. Add the crushed garlic cloves and cook for 2 minutes until pale golden and fragrant. Don't let them brown.

Add the hand-crushed tomatoes and their juices. Season lightly with salt, bring to a gentle simmer, and cook uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the oil rises slightly to the surface.

Remove from the heat, discard the garlic, and stir in the torn basil. Taste and adjust salt. Set aside.

Pour sunflower oil into a deep heavy-bottomed skillet to a depth of about 2 cm. Heat over medium-high until the oil reaches 175 C / 345 F on an instant-read thermometer.

Fry the eggplant slices in small batches, 3-4 at a time, for 2-3 minutes per side until deep golden and just tender when pressed. Do not crowd the pan or the temperature drops and the slices steam rather than fry.

Lift each batch onto a wire rack set over a baking sheet. Let them drain and cool slightly while you fry the remaining slices, returning the oil to temperature between batches.

Heat the oven to 190 C / 375 F. Spread a thin layer of tomato sauce across the base of a 9x13-inch baking dish to prevent sticking.

Lay a single layer of fried eggplant slices over the sauce, overlapping them slightly. Spoon over enough tomato sauce to cover, scatter torn fior di latte pieces, a few basil leaves, and a generous handful of grated Parmigiano Reggiano.

Repeat the layers - eggplant, tomato sauce, fior di latte, basil, Parmigiano - until all the eggplant is used up. Aim for at least 3 full layers. Finish with a layer of tomato sauce, the remaining fior di latte, and a final heavy dusting of Parmigiano.

Bake uncovered for 30-35 minutes until the top is deeply golden, the edges are bubbling, and a knife inserted in the center comes out hot.

Remove from the oven and rest at room temperature for at least 20 minutes before slicing. The layers firm as the dish cools and will hold their shape cleanly.