Slice eggplant lengthwise into quarter-inch-thick slices. Toss it with kosher salt and let it sweat for 20 minutes, then pat dry. Preheat oven to broil.

Chop onion and garlic. Over medium heat, add one tablespoon of oil and sauté the onion, turn often until they soften. Add garlic, sauté one more minute and add ground beef. Add half a teaspoon kosher salt and pepper and brown the meat.

Add one cup of Gefen marinara sauce, chopped basil and oregano, and bring to a boil. Lower the flame and let it simmer for 20 minutes.

In the meantime, brush eggplant with oil and place on a baking tray. Broil for two minutes, paying close attention not to let it burn. Flip, and broil another two minutes. Let meat mixture and eggplant cool.

Preheat oven to 350 degrees Fahrenheit. Line an oven-safe pot with the remaining sauce. Place one tablespoon meat mixture onto a slice of eggplant and roll. Repeat with remaining slices. Brush with some sauce from the pot. Bake for 30 minutes. Garnish with chopped basil.