|extra virgin olive oil|
|2||medium eggplant, cut into ½-inch (1.25 cm) slices|
|extra virgin olive oil for brushing|
|3 cups||your favorite tomato pasta sauce|
|1/3 cup||grated Parmesan cheese|
|2 tbsp||chopped fresh basil|
|3/4 lb.||grated mozzarella cheese|
Brush a 9-inch (23 cm) deep dish pie plate with olive oil. Add bread crumbs and tip so that the breadcrumbs cover the entire surface. Set aside.
Place eggplant slices on two heavily oiled baking pans. Brush top of eggplant slices with more oil. Season very lightly with salt and pepper.
Roast in a preheated 425 F.(220C) oven until golden. About 25-30 minutes. Remove from oven and let cool. (You can also cook on an outdoor grill).
Place a layer of eggplant on bottom of prepared pie plate, overlapping as necessary.
Spoon 1 cup (250 ml) of the pasta sauce over top. Followed by half of the cheese.
Beat the eggs together in a small bowl along with the Parmesan and basil. Pour the eggs over top of the cheese layer.
Repeat with remaining eggplant, 1 cup (250 ml) of pasta sauce and remaining cheese.
Bake in a 350 F. (180C) oven for 30-35 minutes until the cheese is melted and the dish is bubbling around the edges.
Let rest for at least 10 to 15 minutes before serving with remaining sauce.