Slice the eggplants lengthwise into 5mm thick slices.

Soak the eggplant slices in water for 15 minutes to soften them.

Preheat the oven to 200°C (392°F).

In a saucepan, heat olive oil over medium heat.

Add the chopped garlic and sauté for a few seconds until fragrant.

Add the pasta sauce and bring to a brisk boil, then turn off the heat.

Tear the basil leaves and stir them into the pasta sauce.

Check the salt and adjust to your taste.

Heat olive oil in a wide skillet over medium-high heat.

Cook the eggplant slices in batches until softened and lightly browned on both sides.

Remove the eggplant from the pan and set aside.

In an oven-proof baking dish, layer a few eggplant slices at the bottom.

Spoon some of the tomato basil pasta sauce over the eggplant.

Sprinkle some Parmesan cheese over the sauce.

Repeat the layers of eggplant, sauce, and cheese.

Pour the remaining sauce and cheese on top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is golden brown.

Remove from the oven and let it cool slightly before serving.

Serve warm with crusty bread and a side salad.