| 1. |
Pre-heat oven to 400 °F (200 °C). Season the eggplant with salt and pepper and roast for 15 minutes. |
| 2. |
Coat a glass baking dish with cooking spray and cover the bottom with eggplant slices. |
| 3. |
Ladle half of the tomato sauce over the eggplant and top with half of the tomato slices. |
| 4. |
Sprinkle the tomato slices with a tablespoon of basil, adding salt and pepper to taste. |
| 5. |
Spread 1/2 cup of ricotta cheese over the tomatoes. Sprinkle with half of the mozzarella cheese. |
| 6. |
Repeat the layers (eggplant, sauce, tomatoes, seasonings, ricotta, and mozzarella). |
| 7. |
Bake for 20 minutes; increase the oven heat to broil until the cheese turns golden. |
