Baked Eggplant Parmesan Stacks

2 small eggplants
Salt and pepper
Roughly 2 cups of your favorite tomato sauce
3 tablespoons fresh basil leaves, minced
Sliced Diaya Mozzarella

Preheat the oven to 450°F. Spray a glass baking dish with non stick spray. Slice each eggplant into 1-inch thick rounds. Lightly season each round with salt and pepper, place on baking dish and bake for 15 minutes, until the tops start turning brown, remove from oven and place on a separate plate. Lower oven to 350°F. Place the 4 largest eggplant rounds back in the glass baking dish, for each round spoon over 2-3 tablespoons of sauce, sprinkle with a pinch of chopped basil. Layer the smaller rounds of eggplant over the larger rounds and continue with the sauce and basil until you run out of eggplant rounds.  Bake uncovered, about 20 minutes, adding a slice of Diaya Mozzarella on top for the last five minutes. Serve immediately.