Grilled Eggplant With Mozzarella

• 3 eggplants thinly sliced
• 2 2/3 cups mozzarella drained and grated
• olive oil
• 1 1/4 cups Parmesan grated
• 3 tablespoons breadcrumbs
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic minced
• 1 2/3 cups canned tomatoes whole
• 1 teaspoon sugar
• 8 basil leaves
• salt and ground black pepper

1. Preheat the oven to 200 Celsius.
2. Salt and pepper the eggplant slices and place in one layer into the bottom of two baking sheets. Drizzle with oil and bake for 15-20 minutes, until tender.
3. Saute the onion in olive oil until soft and transparent. Add the garlic and saute for 1 minute. Add the tomatoes, mashing with a wooden spoon.
4. Add the sugar, salt, and pepper, and cook until the sauce reduces and thickens. Add the basil.
5. Grease a baking dish and place the first sheet of baked eggplant on the bottom. Sprinkle with half the mozzarella and layer with half of the tomato sauce and half the parmesan cheese. Repeat once more, ending with the tomato sauce.
6. Mix the breadcrumbs with the rest of the parmesan and sprinkle on top. Dot with butter.
7. Bake at 180 Celsius for 25 minutes, or until golden brown. Let cool 5 minutes before serving.

eggplants, mozzarella, olive oil, parmesan grated, breadcrumbs, butter, olive oil, onion, garlic, tomatoes, sugar, basil, salt

Taken from www.yummly.com/recipe/Grilled-Eggplant-with-Mozzarella-549182 (may not work)