Baked Italian Eggplant

Ingredients

• 4 medium to large eggplants (sliced vertically into 0.5-0.8 cm pieces)
• 2 teaspoons salt
• 9 tablespoons olive oil
• 1 large onion (finely chopped)
• 2 tablespoons olive oil
• 4 cloves garlic (finely diced)
• 1/3 cup sun-dried tomatoes (6-7 whole dried tomatoes, in oil, chopped)
• 2 cans diced tomatoes (400 g / 14 oz. each)
• 1.5 teaspoon salt
• 1/2 teaspoon chilli flakes
• 1 x large sheet pan or flat baking dish
• 1 cup grated Mozzarella cheese
• 1 cup grated Parmesan cheese
• Garnish: 1/4 cup basil leaves