Grilled Eggplant Napoleon (because of its conquering status, not layering ingredients)

Eggplant. Hard to convince many people that it's actually really good. This recipe does that.

Many of my recipes are spawned by a thought process of, what are some of my favorite things to eat and how can I make them all work together? Lot's of bad recipes happen this way, but some of my best happen too.

Simply put, this recipe is eggplant, tomato, basil, mozzarella and parmesan layered and baked. For your ingredients list, you will also need olive oil, garlic and ground pepper.

You can get really complicated in how you make this. Below is the simplest version.

Steps:
1. Slice eggplant into really thin (but not so thin there are holes) circles.
2. Slice tomato into thin slices.
3. Mince garlic and mix into 1/4 cup of olive oil.
4. Brush olive oil and garlic mix onto both sides of your first layer of eggplant and place on your flat baking surface.
5. Layer on top of each eggplant slice: tomato, grated mozzarella, basil leave.
6. Repeat layer stack on top of each original stack (two stacks total).
7. On top of each stack grate parmesan and ground black pepper.
8. Place in oven at 325 degrees and bake for 25 minutes.
9. Serve with bread.

Note: If you prefer a more crispy eggplant, only do one stack instead of two.