Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray.
Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.
