You will need a microwave for this dish. If you do not have or use one, I would steam the eggplant once sliced in a large pot until almost tender.
FIrst slice the eggplant lengthwise about 1/4 in thick, being careful to keep it connected at the neck. Place in a microwave safe dish and cook covered on high for about 8 tp 10 minutes until tender. Remove from microwave and cool a bit.
While eggplant is cooking slice your tomatoes and add a small amount of salt and pepper. Slice the cheese into 1/4 inch slices. Break basil leaves from stem.
Pour marinara sauce into the bottom of a casserole dish large enough for the eggplant. You can also double the recipe for a larger crowd.
Place the eggplant in the sauce and fan out the slices. Place tomatoes and basil between the first slice. Place fresh mozzarella in the second slice. Repeat this process until each layer is stuffed.
Cover with foil and back in 35 degree oven for 40 minutes.
Grate your cheese and mix with minced garlic.
Remove eggplant from oven.
Cover with cheese – garlic. and place back in the oven for about 10 minutes or until slightly browned and cheese is melted. Slice Crosswise to serve.