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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Arrange the eggplant slices in a single layer in a colander set over the sink or a rimmed baking sheet. Sprinkle both sides generously with kosher salt and let stand for 30 minutes, until the slices have released visible moisture and feel slightly limp.
While the eggplant drains, make the tomato sauce. Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 2 minutes. Add the crushed tomatoes, red pepper flakes, sugar, and 1/4 cup of the basil. Simmer over medium-low heat, stirring occasionally, until the sauce has thickened slightly and the oil has risen to the surface, about 15 minutes. Season with 1/2 tsp kosher salt and remove from heat.
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