Slice the aubergines in half length-ways and make diagonal scores across the insides.
Top with the easy tomato pasta sauce.
Add the cheese
Put in a preheated oven at 200°C/400°F/Gas 6 for 40 minutes until the aubergine is cooked through.
Top with fresh basil.
If you want to make this really crispy, then add some breadcrumbs (panko work really well) on top of the cheese. It will change the nutritional information though.
Give this dish a veggie boost by chopping up some spinach and mixing it in to the tomato sauce.
If you wanted to make smaller versions of this, instead of using eggplant halves, you could slice it into rounds and put in a baking dish (with a little sauce at the bottom). This makes it great to serve up as a starter.