1Depending on whether you are using a baking dish or individual ramekins, slice about two large eggplants.
Spray a grill pan or grill with pam spray and grill egplant on both sides adding salt and pepper toward the end of cooking.
Set aside eggplant.
2In a med saucepan, while eggplant is grilling, spray pam spray into pan and saute tomatoes until broken down like a sauce-if using cherry tomatoes, cook until they all burst. I use 4-6 plum tomatoes or 2 pints of cherry tomatoes.
Add garlic and torn basil and simmer another five minutes to cook garlic through and wilt basil.
finish with salt & pepper to taste
3In baking dish, or ramekins, spray with pam spray.
Starting with a thin layer of tomato, alternate layers of eggplant, then tomato until pan is full and finished with tomato sauce.
(I also slip in thinly sliced fresh tomato between layers, but this is purely preference)
4Create topping by blending parmesan cheese and italian seasoning.
Sprinkle an even layer of topping over cassarole and bake in the oven until the cheese is nicely browned and golden.