Step 1

Position racks in upper and lower third of oven. Preheat oven to 400°F (200°C). Have two large rimmed baking sheet pans ready to use.

Step 2

Brush each sheet pan with 1 tablespoon of Low FODMAP Garlic-Infused Oil. Arrange the eggplant rounds on the pans; if you have to slightly overlap a few pieces, that’s okay. Brush the tops of the eggplant with remaining olive oil, then season with salt and pepper.

Step 3

Roast for about 15 minutes, then flip eggplant pieces over, rotate pans front to back, and from upper to lower rack, and and roast for another 15 minutes or until tender.

Step 4

Coat the bottom of a 9-by-13-inch (23 cm by 33 cm) baking dish with 1 cup (240 ml) of sauce. Arrange half the eggplant slices on top of the sauce, sprinkle with half the mozzarella and half the Parmesan. Top with 1 cup (240 ml) sauce. Make final layer of remaining eggplant, 1 cup (240 ml) sauce and cheeses.

Step 5

Bake for about 25 to 30 minutes or until the sauce is bubbling and the cheese has browned here and there. Let cool for at least 5 minutes before serving. Sprinkle with fresh basil right before serving. I like this at room temp too! Reheats well. Even improves after an overnight in the fridge, covered with foil. Reheat as needed in 350°F (180°C) oven, covered with foil, or even in microwave.