Slice eggplant into rounds about 1-1.5 cms thick/1/2 inch thick. Rub with EVOO and bake on baking paper in a hot oven for about 20-30 minutes. Turn the eggplant part way through cooking. Allow to cool slightly for handling.
While eggplant is cooking, make marinara sauce by heating 1 tablespoon of the oil in a medium saucepan, and sauteing the onion till translucent. Add the garlic, tomato, parsley and dried oregano, wine or vinegar and simmer for about 20-30 minutes. Add the salt and season with pepper.
Mix the ricotta cheese with the 2 eggs and the cream and season with salt and pepper. Add 3/4 cup of grated mozzarella and 1/4 cup of the Parmesan cheese to the ricotta mix.
Assemble the dish by spooning a small amount of sauce in the base of a large baking dish about 20 x 30 cm/ 8" x 12" or a large flan dish. Divide the eggplant into approximately 2 halves and lay a single layer of half of the eggplant rounds very close together on top of the sauce. Spoon half of the ricotta mix on top of the eggplant and spread out evenly to cover the whole dish. Spoon half of the marinara sauce on top of the ricotta mix and scatter with torn basil leaves.
Create another layer repeating the process beginning with the remaining half of the eggplant, then add the remaining half of the ricotta mix and the remainder of the marinara sauce, and finally scatter with torn basil leaves.
Sprinkle the top of the dish with the remaining 1/4 cup of grated mozzarella cheese and 1/4 cup Parmesan cheese, and then arrange slices of buffalo mozzarella around the dish.
Bake in the oven for 30 minutes at 160 C/320 F Fan Forced. If the cheese starts to brown and/or harden at all during cooking, cover with foil and continue cooking.
Allow dish to sit for 10 minutes prior to serving.
To serve, garnish with fresh basil leaves.
Notes
You can use store bought marinara sauce or a tomato based sauce instead of making your own sauce, just make sure it is sugar free. You can also use premade marinara sauce from this recipe for Sugar Free Tomato Pasta Marinara SauceI have allowed for variation in the ricotta portion as you may as well use the whole container if it is a different size to what's specified.You can make this dish without using ricotta cheese and eggs if you wish to. Simply sprinkle the marinara sauce layer with half of the grated mozzarella and half of the Parmesan cheese instead.