Cut the eggplant cross-wise into 1/4” thick rounds. Generously season eggplant with salt and leave them for 30 minutes to help draw out water and bitterness of eggplant. Pat dry when 30 minutes have passed.
Add oil to a pan on medium high. Add garlic and sauté 2-3 minutes. Add eggplant rounds to pan and grill each side for approximately 4 minutes each.
Once done, top each eggplant round with marinara, basil, and Fontinella cheese.