Step 1

Preheat oven to 190°C. Place eggplant rounds on paper towel. Sprinkle with salt and stand for 5 minutes. Rinse and pat dry with paper towel.

Step 2

Spray a non-stick frying pan with oil spray. Cook eggplant in batches over medium-high heat for 2 minutes on each side. Remove, set aside and continue cooking remaining eggplant.

Step 3

Spread pasta sauce over a large baking dish lined with baking paper. Lay eggplant over sauce. Top each round of eggplant with a couple of slices of tomato and some torn basil. Sprinkle with combined cheeses.

Step 4

Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.