Method

• Preheat oven to 200°C. Cut ends off eggplants, then cut into 1-2cm slices lengthways. Spray or brush each slice on both sides with olive oil and set aside.
• In a medium-sized saucepan on high heat, add chopped tomatoes and Tomato Basil Sauce. Rinse tomato sauce jar with ¼ cup of water and add to pan. Bring to the boil, turn down heat to low and cook for 5 minutes.
• Meanwhile, bring a frying pan to high heat and cook eggplant slices for 3 minutes until golden brown. Using a baking dish, add enough eggplant slices to the bottom of the dish to make a base, then add some of the tomato sauce. Add some basil leaves, some parmesan, and sprinkle some of the grated mozzarella. Repeat the process until all is finished. Make sure to cover the top with cheese.
• Place the baking dish in the oven and cook for 35 minutes until golden brown. Remove from oven and set to rest for 5-10 minutes before cutting through.
• Serve hot, topped with extra basil leaves.