Baste each eggplant slice (1/8 inch) with good quality olive oil and salt lightly.
Spread all eggplant slices in a gratin dish. It doesn’t matter if they overlap. Cook in microwave for four minutes on high.
Put aside the eggplant slices and use a paper towel to remove any excess liquid.
Layer about ½ cup (125 mL) tomato sauce at the bottom of your gratin dish, then cover with a layer of the pre-cooked eggplant. Sprinkle with about ½ tablespoon (7.5 mL) grated parmigiano cheese, then ½ tablespoon (7.5 mL) breadcrumbs, per layer.
Repeat two layers as directed above, then finish with breadcrumbs, all the grated mozzarella and 1 tablespoon (15 mL) of grated parmigiano.
Cook on high for 15 minutes, until bubbly and smelling delicious.
Let cool for about five minutes, garnish with fresh basil leaves and serve.