Simple No-Fry Eggplant Parm
Preheat oven to 425 degrees.
Drizzle eggplant slices with enough olive oil to soak through, then place in an even layer on sheet pans. Sprinkle with good amount sea salt and bake until golden brown and soft. Let cool.
In medium saucepan, heat olive oil and garlic until garlic is aromatic. Add tomatoes and sea salt, and bring to boil. Reduce heat to simmer and allow sauce to simmer until thickened. Season with sea salt and pepper.
In high top baking dish, layer eggplant slices with tomato sauce and sliced mozzarella until you have 3 layers. Sprinkle top layer with parmesan.
Place back in oven 20-30 minutes and bake until mozzarella is melted and bubbling. Top with fresh basil and serve.