Spread 1 cup of the sauce over the
bottom of a 13 x 9-inch baking dish. Place
half the eggplant slices over sauce and
season with 1/8 tsp each of the salt
and pepper. Layer with 1 cup of the sauce,
1 cup of the mozzarella and the basil.
Repeat layering with remaining eggplant,
salt, pepper, sauce and mozzarella.