Eggplant tomato parmesan

Mama gave me a HUGE eggplant that she and Daddy got at the farmers market and this is what I did with it!  I just made up something.  I sliced the eggplant and blanched it in boiling salted water for about five minutes, then I minced two cloves of garlic and sauteed them in olive oil with basil, salt and pepper.  I layered the eggplant slices in the bottom of the dish, topped them with mozzarella cheese, added two cut up fresh tomatoes, more mozzarella and then parmesan cheese on top.  I baked it at 350 degrees for 30 minutes.

This is how it turned out!!

Yummy!!