Slice eggplant into 1/2 inch slices and lay out each slice on paper towels. Salt slices and let them sit for 15 minutes, allowing salt to pull out moisture. Pat slices dry.

Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Lay eggplant slices on the paper. With a basting brush, lightly coat each slice with olive oil. Turn slices over. Brush oil on the other side, sprinkle with pepper. Sprinkle Parmesan over slices and bake for 30 minutes.

While eggplant is baking brown the sausage in a deep sauce pan, breaking up with a wooden spoon into small crumbles. Drain sausage and return to sauce pan. Add onions and garlic and cook for 2 minutes. Add tomatoes, Italian seasoning, and stir. Let sauce simmer until eggplant is done.

Now make the Italian cheese sauce by heating cream in a small sauce pan until it simmers. Let cream cook, stirring occasionally for 10 minutes. Cream will reduce and thicken, Add grated Italian blend cheese and stir to melt.

When eggplant is done, place half of slices into the bottom of a greased deep baking dish. Top with half of tomato sauce. Repeat layers. Pour the Parmesan sauce over the top. At this point the casserole can be covered and refrigerated until baking later.

Bake casserole for 35-50 minutes, until golden and bubbly. Cooking time will depend on temperature of dish when putting in the oven. Let casserole set for 10 minutes before serving. Garnish with fresh basil.