Wash the aubergines and cut into 1 cm thick slices, season with plenty of salt and let stand for about 30 minutes. Then wash off the salt well and pat the aubergines dry with kitchen paper. Important: the salt must be washed off really well, otherwise the eggplants will taste too salty!
Preheat the oven to 180 degrees.
In the meantime, prepare the tomato sauce: chop the garlic and fry briefly in the olive oil, add the tomato paste and sweat briefly, then add the chopped tomatoes, bring to the boil, season the sauce with salt and freshly ground pepper and add the basil cut into strips .
Fry the aubergines briefly until they get a little color (I usually do this without oil, because of the calories, if you don`t pay attention you can of course use olive oil for this).
Place the slices close together on a baking sheet lined with baking paper, each with a good tablespoon of tomato sauce and some freshly grated Parmesan. Bake for about 15 minutes, until the aubergines are soft and the cheese has melted and is a little crispy.
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