Cut eggplants into 1cm slices, place on wire racks over oven trays, sprinkle with salt; stand 30 minutes. Rinse under cold water; drain on absorbent paper.
Brush the slices with oil and grill on both sides; drain on absorbent paper.
Heat extra oil in a pan, add onion and garlic, cook stirring until onion is soft.
Add undrained crushed tomatoes, paste and sugar, simmer uncovered for about 10 minutes or until mixture is thickened slightly.
Stir in the basil
Grease shallow ovenproof dish (2lt). Pour half the tomato mixture into the dish, top with half the eggplant slices, then the mozzarella slices and repeat the layers with the remaining eggplant. You can sprinkle breadcrumbs on the top.
Bake uncovered in a moderately hot oven for about 40 minutes or until cheese is melted.
Recipe can be made a day ahead if required and refrigerate.
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