1 med. eggplant
1 tbsp. salad oil
1 (8 oz.) can marinara sauce
1 1/2 tsp. sweet basil
8 oz. mozzarella cheese, sliced
1/2 c. Parmesan cheese

Cut unpeeled eggplant into slices. Arrange in oiled 10 x 15 inch pan. Bake at 400 degrees for about 20 minutes, turning once. Transfer slices to 9 x 13 inch baking pan overlapping if necessary. Pour sauce on top. Sprinkle with basil. Arrange cheese slices over sauce. Top with Parmesan cheese. Bake at 375 degrees for 20 minutes until cheese bubbles. Serve at once.