Line two baking sheets with parchment paper. Spread the eggplants on the baking sheets and oil them on both sides with a brush. Season with salt and pepper. Bake for 15 minutes or until tender.
In the bottom of a 23-cm (9-inch) baking dish or pan, spread 125 ml (1/2 cup) of tomato sauce. Place one-third of the eggplant slices. Spread 250 ml (1 cup) of tomato sauce and sprinkle with 4 basil leaves. Spread 50 g (1/2 cup) of the grated Saputo Mozzarellissima cheese and 20 g (1/4 cup) of the Saputo shredded Parmesan cheese. Repeat with remaining ingredients.
