Baked Eggplant with Goat Cheese

I love Eggplant Parmigiana.  So, in the midst of trying to be extra health conscious by not eating gluten or cow's milk, I tried baking it with out the deep-fried breading and opted for goat instead of mozzarella cheese.  To be honest, it really ended up being a great and equally delicious alternative.

The Ingredients:
1 Large Eggplant, cut crosswise in 1/4 inch slices
24 oz of your favorite tomato sauce, jarred or homemade 

1/2 Cup Fresh Basil, chiffonade (make a stack of leaves, roll the leaves, then thinly slice crosswise)
Olive Oil
Goat Cheese, optional...Fresh Ricotta cheese would be delicious as well (I'll try that next time!)  

The Steps:

1) Lightly coat the bottom of a 9x13 pan with olive oil.
2) Evenly spread 1 cup of tomato sauce on the bottom of the pan.  Begin by layering the eggplant slices in the pan, overlapping slightly.
3) Next, add another 1 cup of sauce, evenly distributing over the eggplant.
4) Add the remaining slices of eggplant, followed by the remainder of the sauce.
5) Add small dollops of goat cheese over the top. You can also layer in some cheese as well if you wish.
6) Bake at 375 degrees for 25-30 min, or until goat cheese is slightly browned, the sauce is bubbling and you can poke a knife easily into the eggplant.
7) Top with Fresh Basil prior to serving.