Peel and slice eggplant lengthwise into 1/4-inch-thick slices. Place the eggplant slices on a baking pan or cutting board and lay flat. Use ½ teaspoon of the salt to sprinkle slices. Wait 15 minutes, flip and sprinkle again on the other side and wait another 15 minutes.
Rise slices thoroughly under cool water and gently squeeze out excess water. Lay paper towels on a baking dish and layer slices to help soak up water and pat dry. Cut the slices into ¼-inch strips.
Heat a 10-inch sauté pan over medium heat and add oil. Add the onion slices and garlic and cook for 1 minute.
Add eggplant and Italian seasoning, salt and pepper, cook for 2 minutes. Toss to combine all ingredients. Add the roma tomato and cook for another minute.
Add parmesan cheese at the end of the cooking process. Transfer to a serving dish and garnish with basil or parsley. Serve immediately.
Recipe modified by CHOICES Nutrition Education Program