Spicy Eggplant Parmesan

2 tablespoons olive oil

1 clove garlic, minced

1 small eggplant, peeled and cut into 1/4-inch slices

1 ½ teaspoons minced fresh basil

1 tablespoon grated Parmesan cheese

½ cup ricotta cheese

1 (10 ounce) can diced tomatoes with green chile peppers

1 ½ teaspoons minced fresh basil

1 dash Worcestershire sauce, or to taste

½ cup shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.

Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.

Bake in preheated oven until golden brown, about 5 minutes. Transfer to cool on a wire rack.

Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.

Arrange half the eggplant slices in the prepared baking dish. Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese. Spread ricotta cheese over eggplant. Pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. Season with Worcestershire sauce. Top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon Parmesan cheese. Cover baking dish with aluminum foil.

Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.