Slice eggplant and sprinkle salt over slices. Let slices rest for 2 hours to get rid of the bitter taste. Rinse and dry eggplant slices and brown them in a skillet with oil or vegetable spray.
Place an eggplant slice on the bottom of a heatproof serving dish. Spread tomato sauce over and cover with another eggplant slice. Sprinkle cheese. Continue this way and finish with Parmesan cheese.
Bake in oven 350°F (180°F) for 35 minutes.
Saute garlic in oil. Add tomato and cook at low heat until tomato breaks and forms a puree. Season and use in the lasagne.