2 large eggplants, about 2 pounds
1/2 cup extra virgin olive oil
1/2 cup fresh tomatoes, peeled, seeded, and juiced or quality canned diced tomato
1 tablespoon fresh basil leaves
1 garlic clove
Sea salt
Fresh ground black pepper
4 ounces mozzarella, thinly sliced, broken into pieces
3 tablespoons grated Parmesan