1Place eggplant in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well.
2Refrigerate 15 minutes or longer for extra flavor. Remove eggplant from marinade.
3Grill 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.