1 Rinse eggplant, wipe dry and cut into 1.5 cm (approximately 1/2 inch) thick slices. Lightly salt and let drain on paper towels for 10 minutes.
2 Cook eggplant in a heated grill pan until browned on each side. Remove, season with pepper and set aside.
3 Finely grate the Parmesan. Rinse basil, shake dry and pluck the leaves.
4 Lightly grease a baking dish of about 1 liter (approximately 4 1/4 cup) volume. Set aside some tomato sauce for the top layer. Put a thin layer of tomato sauce in the dish and sprinkle with some grated cheese.
5 Add a layer of eggplant slices on top and sprinkle with basil. Continue layering in this order to use all the ingredients.
6 Top with the reserved tomato sauce and remaining Parmesan cheese.
7 Tear mozzarella into small pieces and spread on the surface. Bake on the middle rack in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 30 minutes. Serve immediately.