Cut eggplants in half. Sprinkle coarse salt on flesh to draw out water; let rest 30 minutes.

In sauté pan over medium-low heat, sauté garlic in olive oil. Add tomato puree, salt, pepper and bay leaves and cook about 15 minutes.

Preheat oven to 350 degrees F. Brush salt off eggplants and pat dry with paper towel or kitchen cloth. Brush eggplant flesh with olive oil. (Note: Be sure to brush salt off eggplant or it will be too salty.)

On baking pan, place eggplant halves face down. Cook about 30 minutes, or until eggplant is soft enough for seed removal.

Into a deep-sided, ceramic baking pan, carefully transfer eggplants and remove seeds with spoon.

To each eggplant half, add pieces of mozzarella and cover with tomato sauce mixture. Cover with more slices of cheese.

Cook in oven 15-20 minutes.

To serve, garnish with fresh basil leaves and Parmigiano cheese.