Cut the eggplant into 1 cm thick slices. Brush both sides with olive oil and fry them in about 2 to 3 TBS oil, add more as needed.
In a large frying pan warm 1 to 2 TBS olive oil. Saute the garlic and onions until translucent and soft.
Add the diced fresh tomatoes and spices. Cook until tomatoes are softened and start to break down.
Add the tomato sauce and simmer an additional 20 minutes until your sauce is thickened.
Preheat the oven to 350 degrees.
Assemble the eggplant parmigiana in a medium loaf tin, spreading 2 to 3 TBS of sauce on the bottom of the tin.
To assemble the parmigiana, alternate layers of eggplant, sauce, mozzarella cheese, ricotta cheese, and 2 to 3 fresh basil leaves.
Continue until all the eggplant, sauce, and cheese is used, for 3 to 4 layers.
In a small bowl, beat the egg with the milk and add the breadcrumbs.
Slowly pour the egg/milk/breadcrumb combo as the last layer over the eggplant parmigiana.
Bake at 350 degrees for 20 minutes.
Serve adorned with fresh basil leaves.