Wash the eggplants (I had one, but big I had enough for 2 servings), cut into slices about 7 mm, salt to taste, let stand. Personally I did no salt at all. Also the mozzarella cut into thin slices. Parmesan RUB on a grater.

Eggplant and fry until soft in olive oil

Then dry with paper towels

Mix grated tomatoes or the tomato paste with the crushed leaves (3-4 pieces) Basil. Put 1 tbsp of the resulting sauce in a small casserole dish (each serving I baked in a separate dish). On top put a circle of eggplant, then mozzarella, then grated Parmesan cheese (I sprinkled dried Basil on top).

And so alternate layers (I have 5 circles of eggplant on each serving). Then again, eggplant, sauce, mozzarella, Parmesan.. That's how we Balaganchik even smiling)))