1 giant or 2 medium Eggplants
2 cups Tomato Sauce
3/4 ball of fresh Mozzarella, sliced thin
1 cup shredded Parmesan
1/4 cup fresh basil leaves
Preheat Grill Pan, light grill or turn grill on.
Slice eggplants lengthwise for grilling. brush each side of eggplant slices with oil, sprinkle with seasonings if you desire (I just used sea salt and fresh pepper) and place in grill pan or on grill. Grill until grill marks appear and then flip. Place grilled slices on paper towels to absorb any left over oil.
Once Eggplant has cooled begin layering ingredients in a 8×8 or 9×9 pan, greased with olive oil. Preheat oven to 350 degrees F. Start with 2/3 cup sauce in bottom of pan, then layer eggplant slices, mozzarella, another layer of eggplant, and Basil. Then begin layering again by adding 2/3 cup sauce, Eggplant, Mozzarella, and Eggplant. Then add another layer of Mozzarella, 2/3 Cup sauce, Basil and Parmesan and cover with foil. Cook for 20-30 minutes until cheese begins to brown and sauce is bubbling. Take out of oven a let sit for 15 minutes then serve! Enjoy this healthy version of an Italian classic!