Cover dish with one layer of the eggplant (approx half - if using half of the eggplant, use half of all other ingredients), drizzle with olive oil, top with equal amounts of passata, basil, Smokey Cue Rub, parmesan and bocconcini.
Repeat layers until all ingredients are used. Top with breadcrumbs and spray or lightly drizzle with olive oil.
Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden.
Sit for 5 minutes and serve with a little fresh basil for garnish.
