Saute garlic and onion in olive oil until a light golden color - not brown. Crush the tomatoes and put into pan. Add salt and sugar. Season to taste - sweet but not too sweet.
Cook down until slightly thick, 10 minutes at most. Add basil and parsley. Remove from heat and set aside.
Slice eggplant into 1/4 inch slices and sprinkle with salt. Place in colander over a plate for juices to run out and with a weight on top of the slices. Let sit for minimum of 1 hour and up to 5-6 hours. Remove and rinse really well.
Gently squeeze out excess juices. Pat dry with paper towel. Fry slices in combined oils and cook until lightly brown. Remove and drain on paper towel.
Place in a dish, cover with sauce and topping. Serve with good Italian bread.