2 medium eggplants
10-12 oz container cherry tomatoes
4 cloves of garlic
1/2 cup grated parmesan cheese
-- Preheat the oven to 400 degrees.
-- Peel then cut the eggplant into thin slices & place them on a baking pan sprayed with oil. Bake them for 5-8 minutes.
-- Spray a medium sized saute pan with oil.
-- Cut the cherry tomatoes in half & mince the garlic cloves.
-- Add the tomatoes, garlic & butter to the pan. You can use about a tablespoon of regular butter if preferred, but I used "I Can't Believe It's Not Butter" spray butter. Saute in the pan until the tomatoes start to make some liquid & the garlic brown a little bit.
-- Once this is cooked, rip the fresh basil into pieces & add it to the pan. Mix!
-- Put wax paper into two round 8 inch baking pans & add a layer of baked eggplant until it covers the bottoms.
-- Then add 1/4 of the tomato, basil & garlic mixture onto the top of the baked eggplant in each pan.
-- Sprinkle the layer with some grated parmesan cheese & then continue adding another layer of eggplant & the mixture.
--The last layer should be baked eggplant with some parmesan cheese on top.
-- Bake for another 10 minutes then let it sit for a few minutes before serving.