eggplant stackers with basil and mozzarella

I came across this recipe in the Boston Globe a week or so ago and, being an eggplant lover, had to try it almost ASAP. The original recipe had panko bread crumbs, but since I almost always think bread crumbs add nothing to a recipe, I skipped them. I made a fresh tomato sauce by pureeing three huge tomatoes and simmering it for a bit; nicely perky and tasting of summer. A few fresh basil leaves, a little olive oil and salt and pepper, and, of course, that oozing mozzarella cheese make this a keeper for my files.

For four "stacks"

one large eggplant, at least 8 good slices for the stacks

1/2 cup olive oil

kosher salt and fresh pepper

3 large tomatoes, cut into quarters, seeds squeezed out, pureed

1/2 cup parmesan, grated

several basil leaves, sliced

8 thin slices mozzarella cheese

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Turn on the broiler.
Brush 8 eggplant slices on both sides with olive oil.
Broil eggplant until browned, then flip and do the other sides.
Remove eggplant to cool.
Place the pureed tomatoes in a small saucepan and simmer until it's
a little less watery. Add a little olive oil and salt and pepper, set aside.
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Spread a layer of tomato sauce in the bottom of a baking dish.
Using the largest slices of eggplant first, place on top of the tomato sauce.
Using a spoon, smear a little tomato sauce on each eggplant slice, then sprinkle on a tablespoon of parmesan, enough mozzarella to cover the slice, and some sliced basil leaf.
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Top the eggplant stacks with the second slices of eggplant, again placing a good spoonful of tomato sauce on top. Add more basil leaf, and a little salt and pepper.
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Preheat oven to 400F.
Slide the baking dish of stackers into the oven, and bake for 20 minutes, or until the mozzarella is melting.
Serve immediately and enjoy!