Preheat the oven to 225 °C (425 °F). Place the first rack in the lowest position and the second in the middle position of the oven. Line two baking sheets with parchment paper.
Brush the eggplant slices with the oil on both sides. Season with salt and pepper. Bake for about 15 minutes or until tender.
Meanwhile, in a saucepan, soften the onion and garlic in the oil. Add the tomatoes and simmer for about 10 minutes. Season with salt and pepper.
At the bottom of a 33 x 23-cm (13 x 9-inch) baking dish, spread 125 ml (1/2 cup) of the tomato sauce. Top with a third of the eggplant slices. Spread 250 ml (1 cup) of the tomato sauce and sprinkle with a third of the basil leaves. Sprinkle with a third of the cheese and 60 ml (1/4 cup) of the Parmesan. Repeat with the remaining ingredients.
Bake for about 25 minutes or until the cheese is golden brown. Serve with grilled pork chops, pan-seared veal cutlets, or a simple store-bought roasted chicken.
Next day lunch: Serve the eggplants with a green salad and fresh bread. Reheats well. Great if you have access to a microwave oven.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.