Preheat the oven to 400 degrees F (200 degrees C).

Remove both the ends of the eggplant and cut slices of ¾ inch each. Then sprinkle salt on each of the slices and keep them aside for at least half hour.

Now prepare sauce. For this, heat a little oil in the pan and sauté some diced garlic pieces. Then add diced tomatoes, dried oregano and dried Italian seasoning and continue cooking until the mixture thickens.

Now take a oven/baking sheet and lightly coat it with oil and cover it with the eggplant slices. Then lightly coat the slices with oil and sprinkle them with dried Italian seasoning. Roast them for 20 minutes until nice and crispy.

In the meantime slice the basil leaves and combine them with grated mozzarella and parmesan cheese.

After roasting the eggplant slices for 20 minutes, take them out and cover them in the tomato mixture and cheese mixture.

Place the baking tray back in the oven and let the cheese melt.