1 lg. eggplant
1 lg. onion
1 (15 oz.) can chunky tomato sauce
1/4 tsp. dried basil
1 (8 oz.) pkg. mozzarella cheese sliced
1/2 c. parmesan cheese

Peel and cut eggplant into thin slices. Brush slices with olive oil and broil 3 minutes on both sides. Arrange single layer of eggplant in baking dish. Top with 1/2 cup tomato sauce, mozzarella cheese and sprinkle parmesan cheese on top. Repeat with remaining eggplant and cheese. Top with basil. Bake at 375 degrees for 20 minutes.