2 cups basic tomato sauce
1/4 cup fresh basil sliced
1 pound fresh mozzarella or 8 slices
1/4 cup seasoned bread crumbs
1/2 cup Parmesan cheese
Olive oil
Kosher salt
Fresh ground pepper
Slice each eggplant into 6 slices about 1 inch thick. Brush with oil, salt and pepper. Grill on a medium high grill pan 2-3 minutes per side.
In a baking dish place a thin layer of the tomato sauce on the bottom. Start with the largest eggplant and cover with more sauce, mozzarella, Parmesan & basil, repeat.
On the top layer add remaining sauce and top with bread crumbs and Parmesan.
Bake in a 425 degree oven 15-20 minutes until the cheese is melted and the top is light golden brown.
