Cook the sauce: Dice the onions. Fry the onions in a pot with olive oil for 5 minutes.
Blend the tomatoes together with the juice. Add to the onions. Add vegetable stock. Cook the sauce for an hour on low heat. Season to taste. The sauce is ready!
Slice aubergines lengthwise.
Add vegetable oil to the saucepan. Deep fry the aubergines and lay on paper towel to soak extra fat.
Cut mozzarella into cubes or slices.
Cover baking sheet with the parchment paper. Put onto baking metal ring. Place fried aubergines into the baking metal ring.
Put onto the aubergines a few pieces of mozzarella and basil. Add grated Parmesan cheese. Add a spoon of tomato sauce and cover with slices of aubergine. Then add a bit more tomato sauce and sprinkle with grated Parmesan.
Put the dish into the oven and bake for 20 minutes.at t=180C. Serve decorated with basil leaves.