Sprinkle fish fillets generously with salt and pepper and let rest for 15 minutes for flavor to penetrate.

Combine basil, garlic, and two tablespoons olive oil. Add salt to taste. Add diced tomatoes. Set aside.

Preheat oven to 350 degrees Fahrenheit.

Line a sheet pan with Gefen Parchment Paper. Drizzle or spray olive oil on parchment. Place eggplant slices on pan. Sprinkle with kosher salt. Spray eggplant with olive oil. Bake for 10 minutes until slices are softened and flexible. Remove from oven and cool.

Cut fish into two-to-three-inch squares. If using the thin part of the fillets, stack two pieces.

Lay two eggplant slices crosswise. Place a piece of fish in the center where the slices overlap. Spoon one tablespoon pesto over the fish. Wrap two opposite sides of the eggplant over the fish. Then wrap the other two sides over the bundle. Use an 18-inch length of cooking twine to tie the bundle neatly in both directions. Place on a baking pan. Repeat with remaining fish and eggplant slices.

Bake bundles 20 minutes. Serve warm with marinara sauce.