Heat 1 Tbsp. (15 mL) olive oil in medium saucepan over medium heat and cook onion, stirring occasionally, until tender, about 3 minutes. Stir in garlic and tomato paste and cook, stirring occasionally, 2 minutes. Stir in diced tomatoes and 1/2 cup (125 mL) basil. Bring just to the boiling point over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Let stand to cool. Stir in 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise.
Beat eggs with remaining 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise in shallow bowl. Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake 25 minutes or until eggplant is golden.
Evenly spread 1/3 of the tomato sauce in 13- x 9-inch (33- x 23-cm) baking dish. Layer with basil, Parmesan cheese and baked eggplant slices, overlapping slightly. Repeat layers, reserving 2 Tbsp. (30 mL) basil for garnish and ending with tomato sauce.
Bake 30 minutes or until bubbling and golden. Garnish with reserved basil.