Place Olive Oil in a large saute pan, add Onion and saute til translucent, add garlic and cook about 3 to 5 minutes longer.  Add tomatoes to pan, salt, Pepper and add Basil.  Cook Tomato mixture about 45 minutes to 1 hour on medium high heat.  As the tomatoes cook and you stir they will break down and the liquid will dissipate this will make a nice chunky sauce. Set aside for later use.

There are 2 parts to this process. The first is your sauce. It should be a chunky based sauce.

The process is simple. Each Italian Eggplant is 1 serving. You begin by taking an 1/8 to 1/4 cup of bread crumbs and 1 tsp olive oil season with salt, pepper, and garlic powder and mix throughly and  set aside for later. Next spray your cookie sheet throughly with Pam. Cut each eggplant in half, salt, pepper and add oregano and place face down on the prepared cookie sheet. Cover pan with foil and bake in oven at 400 degrees Fahrenheit for about 45 minutes. Once they are nicely browned on the bottom place the eggplants in a baking dish with cooked side up. Try not to have to much space in between each piece.

Once you have the eggplants in the pan you will take your sauce and add 1 or 2 Tablespoons of sauce on top of each eggplant then you will add your cheese of choice. The original recipe called for Asiago cheese. I use no fat mozzarella or for my mom since she is Lactose intolerant I use a good Parmesan cheese. Just remember the type of cheese you use will increase the calories slightly. Finally you will use the bread crumbs you prepared and top each eggplant. 

The last step, place the baking dish back in the oven and bake for about 10 to 15 minutes. This is just to melt the cheese and brown the bread crumbs.