Step 1

Preheat the oven to 375℉.

Step 2

If using plain tomato sauce from a can or jar, start by heating it on the stove over medium-low heat.

Step 3

Next, add about 6 leaves of basil, salt and pepper to taste, and a tablespoon of olive oil.

Step 4

Once it starts to simmer, remove it from the heat and rest.

Step 5

Trim the top and bottom ends off with a sharp knife.

Step 6

Using a sharp knife or mandoline, slice the eggplant into rounds that are 1/4" in height.

Step 7

Take a grill pan or light your outdoor grill. Turn the heat to high for about a minute.

Step 8

Grill the eggplant rounds on each side until tender and the excess water has evaporated.

Step 9

Oil a 9x13 pan (or a small size if you want the stack higher) with olive oil.

Step 10

Place a couple of tablespoons of the sauce on the bottom of the pan and spread it all around.

Step 11

Then cover the pan with the eggplant rounds.

Step 12

Top with a drizzle of olive oil, some italian seasoning and garlic powder. Add some chopped fresh basil if you desire.

Step 13

Top with the mozzarella cheese.

Step 14

Repeat the same process until reaching the top of the casserole dish.

Step 15

Place into the oven and bake for 35-50 minutes until the cheese has melted and the eggplant is soft and tender.

Step 16

Let rest for 5-10 minutes. If you have excess water you can pour it off.

Step 17

Store the casserole in the refrigerator for up to 2 days. Can be frozen and reheated.