Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Arrange the eggplant slices in a single layer on the prepared sheet, then brush generously with olive oil and sprinkle with salt and pepper. Roast for about 20 minutes, flipping halfway, until they are golden and soft with slightly caramelized edges.
While the eggplant roasts, heat a tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it begins to turn golden. Pour in the tomato sauce and simmer gently for 10 minutes to develop flavor, seasoning with salt and pepper to taste.
Once the eggplant slices are roasted and slightly cooled, spread a layer of the tomato sauce in a baking dish. Layer roasted eggplant slices over the sauce, overlapping slightly. Sprinkle chopped basil evenly over the eggplant layers.
Spread more tomato sauce over the eggplant layers, then sprinkle shredded mozzarella cheese and grated parmesan on top. Repeat layering if desired, finishing with a generous layer of cheese for a bubbly, golden top.
Place the assembled dish into the oven and bake for about 15-20 minutes, until the cheese is melted, bubbling, and golden brown. The aroma of baked cheese and herbs should fill the kitchen.
Remove the dish from the oven and let it rest for 5 minutes to settle. Garnish with additional fresh basil if desired. Serve warm and enjoy the tender roasted eggplant layered with rich sauce and melted cheese.
