Combine eggs, cheeses and basil and mix together until blended. Set aside.

Grease a 9x13 inch lasagna pan or cook and serve casserole. Now, layer tomato sauce, eggplant and cheese mixture in prepared casserole, starting and ending with the tomato sauce. Sprinkle top with additional Parmesan cheese. Bake at 375 degrees for about 40-45 minutes or until piping hot. Serves 6 to 8.

NOTE: Eggplant can be prepared the day before and refrigerated. Entire casserole can be assembled in the morning and cooked in the evening.