Slice eggplant and put in a colander; cover with salt, plastic wrap and a heavy object. Leave for 30 to 45 minutes. Rinse off salt and let dry. (If crunched for time, omit this entire step, which actually just eliminates some bitterness from the eggplant.)

Preheat oven to 350 degrees Fahrenheit.

Mix together basil cubes and tomato mixture.

In deep oven-to-table casserole, layer about 1/3 of each ingredient: eggplant, olive oil, tomato mixture, bread crumbs and mozzarella cheese– repeat layering process until ingredients are used of. End with mozzarella and Parmesan cheese.

Cover tightly with foil. Bake about 45 to 60 minutes or until sizzle and eggplant is softened. Serve hot.

Optional: Cook any pasta. Drain, and while still warm, toss with another cube of frozen basil and some olive oil. Serve alongside this casserole.

And, for one more special touch – add some garlic bread to the meal. Make a “schmear” with garlic cubes and parsley cubes mixed with extra virgin olive oil; then wrap bread in foil and warm in oven.