1. HEAT oven to 400°F. Generously oil 2 non-stick baking sheets.
2. SLICE eggplant ¼” thick without peeling. Our cooking method will soften the skin.
3. PUT eggplant on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened.
4. GRATE real, fresh Parmesan. The fuller flavor means you can use less than canned varieties.
5. HEAT remaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute.
6. ADD tomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste.
7. TRANSFER tomato mixture to food processor and puree until nearly smooth.
8. COAT bottom of 8″ x 8″ baking pan with 1/2 cup of the sauce. Add one-third of the eggplant, and top with another ½ cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons cheese.
7. BAKE until browned, about 30 minutes. Let rest 10 minutes before serving.