Ever since the Arabs brought the eggplant ... tomato sauce. A good-quality store-bought tomato sauce will do the job equally well. Once that's sorted, a healthy amount of mozzarella and Parmesan ...

The distinct layers of breaded eggplant, rich tomato ... half of the Parmesan, and then basil leaves. Top with another layer of the remaining eggplant, followed by the remaining sauce and then ...

Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves over the cheese.

7. To serve, place a layer of torn burrata on the base of the garlic bread. Top with eggplant slices, drizzle with warmed tomato sauce and top with remaining Parmesan and fresh basil leaves.