Slice the eggplant in 1/2 in (1.5 cm) thick and soak in water and salt for about 30 minutes
Drain the eggplants, do not rinse.
Chop the onion into small pieces
Preheat 2 tbsp of Extra Virgin Olive oil in 4 qt saucepot over medium-low heat.
Add onion and season with salt and pepper
Sauté, stirring occasionally until golden.
Increase the heat to medium and add the strained whole Roma tomatoes.
Add a pinch of sugar and basil.
Bring the sauce to a gentle simmer and reduce the heat to low.
Let the sauce cook for 30 minutes
, stirring occasionally.
While the sauce simmers, begin frying the eggplant
Heat some olive oil in a frying pan.
Fry the eggplants (a few at the time) until golden, drain on paper towels.
Remove the tomato sauce from the heat and taste for seasoning.
Place the tomato sauce on the eggplant.
Add the parmesan cheese (or Romano cheese)