14 oz. can diced tomatoes, undrained; 1/2 yellow onion, diced; 1 baby eggplant; 4 oz fresh mozarella, sliced; 1 oz parmesan, grated; 2 tbsp. olive oil; 1 tbsp. butter; 6-8 fresh basil leaves; Salt and pepper

1. Preheat oven to 350 degrees. 2. Slice eggplant into 1/2 thick slices crosswise. 3. Coat the slices with 1 tbsp. olive oil, salt, and pepper 4. Melt butter and remaining 1 tbsp. of olive oil in a medium pot over medium-high heat. 5. When butter is melted, add onion, stirring 3-4 minutes until they begin to sweat and soften. 6. Add diced tomatoes to the onion mixture. 7. When the oven is pre-heated, turn the broiler to high, and cook eggplant 6 inches from heat source for 4 minutes per side. 8. Continue cooking tomato sauce until much of the water evaporates and the sauce thickens - about 10 minutes. 9. When the eggplant is done, reset the oven to 350 degrees. 10. Top the eggplant with mozzarella, followed by the basil leaves, followed by the tomato sauce. 11. Bake 10 minutes until cheese is melted and the mixture is heated through.