Slice eggplant into 4 thick slices.

Broil eggplant until browned on both sides.

Top one slice of eggplant with 1 oz mozzarella cheese, tomato slices, olive oil and basil.

Top with another slice of eggplant.

Return to broiler just until cheese is melted.

Note: before broiling, if desired, salt eggplant and let sit in a colander or on a pie rack to pull out some of the moisture and bitterness from the eggplant. After 30 minutes, rinse well and dry.