Slice eggplant to about 1/4" thickness. Sprinkle both sides with salt and let sit and drain in a colander or lay out on paper towels (to pull the moisture to the top which you can then dab off, otherwise you will end up with a soggy dish).
Spray bottom of a baking dish with non-stick spray and place the eggplant in the dish, sides touching.
Place a slice of the tomato on top of each slice of eggplant.
Shred the basil and spread evenly across the tops.
Drizzle olive oil evenly over all the slices and then sprinkle the mozzarella (more or less to taste) across the slices.
bake at 350 °F (150 °C) until edges or cheese are slightly brown, about 20 minutes.
Note: a great way to get in some of those much needed and often neglected vegetables. The light and zesty flavor is summery and refreshing in the winter.
There are 141 calories in 1 serving of Eggplant Caprese Bake.