Wash, dry & slice up a large eggplant (1/3 to 1/2" thick). With a pastry brush, generously brush one side of eggplant with olive oil.
In a frying pan, or a stove top grill (I use my Nordic Ware 2-burner stove top grill), grill sliced eggplant, oil side down, until tender. After 10 minutes, brush oil on the tops, season with salt and pepper and flip over. (Approx. 10 minutes per side).
Make a simple marinara sauce by sauteing a small chopped onion in a few Tblsp. olive oil in a small, heavy pan. Add a couple cloves of smashed, chopped garlic to pan and saute until tender, but not golden. To the onion/garlic, add 2-3 cups fresh, chopped tomatoes and let it simmer for 1/2 hour. Season with salt & fresh ground pepper. Add a few torn up basil leaves.
Remove the eggplant and arrange it on a serving plate. Sprinkle with freshly grated parmesan cheese, spoon some marinara over the eggplant and top each with a thin slice of fresh mozzarella.
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