Finestra's Eggplant Parmigiana

Melanzane alla parmigiana con pesto al basilico e pistachio by Finestra Italian Steakhouse's Executive Chef Andrea Spagoni.
Ingredients:
500 g eggplant
150 g flour
300 g tomatoes
20 g garlic
20 g salt
5 g pepper
2 g sugar
300 g Finestra extra virgin olive oil
150 g mozzarella
100 g parmesan
100 g pesto di basilico con pistachio
Method of preparation:
Slice eggplant about 1 cm thick sprinkle some salt on both sides and let them sweat for 15 minutes, dry over a cloth, and dust them gently with flour. Heat the oil in a saucepan until it reaches 170 degrees place the eggplant in it and cook until golden on both sides. Dry over paper once removed from the pan, and set aside.
Prepare the tomato sauce starting with toasting some garlic gloves in extra virgin olive oil, wash and remove the peduncle then chop in regular size. Add the tomato to the saucepan with a pinch of salt and pepper and cook over medium heat for 20 minutes. Blend until smooth and adjust with salt and sugar according to taste.
In a tray, layer the eggplant alternated with tomato sauce, mozzarella, grated parmesan, and a few drops of pesto. Bake at 190 degrees for 20 minutes, remove from the oven.