Preheat oven to 375 degrees. Grease baking pans or line with parchment paper.
Slice eggplant into thin rounds and place in a mixing bowl.
Drizzle with the olive oil. Toss to coat evenly.
Lay the eggplant rounds in a single layer on the baking pans.
Sprinkle eggplant with garlic, basil leaves, salt and parmesan.
Bake for 45 minutes until eggplant is tender and the parmesan is lightly browned.
Cool slices in the pan for 5 minutes before transferring to a serving platter.
This recipe is adapted from Becky Latane.