Thoroughly drain the Grilled eggplants (aubergines).

Place in the bottom of a Pyrex baking dish a little Pomodorina tomato sauce and a few basil leaves ripped into small pieces.

Then alternate layers of eggplants, grated Parmesan cheese, and mozzarella cheese slices.

Spread Pomodorina tomato sauce and grated Parmesan cheese on top of the last layer of eggplants, Parmesan cheese, and mozzarella cheese.

Brown the eggplants parmesan in a hot oven for approximately half an hour.

It is also possible to add alternating layers of prosciutto, if you like.