- Preheat oven to 200°C. Lightly grease a 5.5cm-deep, 20cm x 28cm (base) baking dish. Heat a chargrill pan over high heat.
- Spray both sides of eggplant slices generously with oil. Grill eggplant, in batches, for 2 minutes each side or until charred and tender. Remove to a plate. Spray with oil.
- Place one-third of the eggplant over base of dish. Top with one-third of the pasta sauce, basil parmesan and mozerella.
- Repeat layers twice with remaining eggplant, sauce, basil, parmesan and bocconcini. Top with breadcrumbs. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.