Peel and slice eggplant lengthwise, sprinkle with salt, and let sit for 15 minutes. Pat dry.

Grill eggplant slices until tender.

Heat olive oil and brown garlic in a pot, then add tomatoes, salt, pepper, and basil. Simmer.

Cut mozzarella into strips. Roll eggplant slices with mozzarella inside.

Spread some tomato sauce in a casserole dish. Add rolled eggplant, cover with sauce, and sprinkle Parmesan cheese.

Bake at 400°F for 15 minutes.

Let cool slightly and serve warm.