Preparation Steps

• Preheat the oven to 375°F (190°C).
• Place the eggplant slices on a baking sheet and brush with 1 tablespoon olive oil.
• Roast in the oven for 20 minutes, turning halfway through, until eggplant is tender.
• In a skillet, heat the remaining olive oil over medium heat.
• Add onion and garlic; sauté until onion is translucent.
• Stir in the diced tomatoes, oregano, basil, salt, and black pepper. Simmer for 10 minutes.
• Layer half of the eggplant slices in a baking dish. Top with half of the tomato mixture and half of the mozzarella cheese. Repeat layers.
• Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.