Mike Colameco says, "I love old fashioned breaded, fried, baked eggplant parm, but I don't love all those extra fat calories from frying. So we grill them here instead, and end up with a lot of flavor and a lot less fat. The rich and nuanced flavors of the Colavita EVOO really shines as a finishing oil when combined with the fresh basil, melted cheeses and tomato."
Preheat the oven to 375.
Brush eggplant slices with 2 T of EVOO.
Grill the eggplant on both sides, turning to get angled grill marks, approximately 4-5 minutes each side.
Line a baking sheet with parchment paper or brush with olive oil and arrange half of the eggplant slices. Top with basil, crushed tomatoes, and cheese. Place the remaining slices of eggplant on top of the prepared slices and repeat layers of basil, tomatoes, and cheese. Bake for 20 minutes.
To serve, drizzle with remaining olive oil and some more fresh basil.