Preheat oven to 325 degrees F
Slice eggplant, arrange on paper towel and sprinkle with salt. Place another paper towel over eggplant and weigh down with another dish to help the eggplant weep out the moisture. Let the eggplant sit for one hour before frying in corn or peanut oil.
Heat olive oil in large saucepan and add minced garlic and onions and sauté until almost brown. Add chopped tomatoes and fresh basil and stir. Simmer sauce for 15 minutes and set aside.
Combine BelGioioso Ricotta con Latte® with cream, grated Parmesan and egg to make a filling; set aside.
Spread ½ cup of tomato sauce in the bottom of a gratin dish and layer with the fried eggplant slices, BelGioioso Fresh Mozzarella, Ricotta mixture and tomato sauce. Place in oven and bake until warm and cheese is melted. Garnish with grated Parmesan before serving.