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Place eggplant in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove eggplant from marinade.
Grill 10 minutes or until tender, turning once and brushing with remaining 1/4 cup marinade. Top eggplant with tomato, Parmesan cheese and mozzarella cheese. Grill 2 minutes longer or until cheese is melted. Garnish with basil.