Divide the tomato sauce into 4 batches. Ladle a batch of the tomato sauce into a 8 x 8 -inch baking dish and spread a thin layer to cover the bottom.
Arrange ⅓ of the eggplants on top of the tomato sauce, then sprinkle evenly with ⅓ of the mozzarella, ⅓ of the parmesan, and 1/3 of the basil.
Layer on the other ⅓ of the eggplants then spoon another batch of tomato sauce and spread evenly. Add ⅓ of the parmesan, ⅓ of the mozzarella, and 1/3 of the basil.
Place another layer of the remaining eggplants. Cover with the remaining sauce, spreading it evenly, then sprinkle with the remaining mozzarella, parmesan, and basil.
Bake until the edges are bubbling and the cheese is melted (around 20 minutes)
Cool slightly before serving.
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