Mozzarella and Aubergine Phyllo Pastry

Good intentions still holding...here is another new recipe I tried this week. 
It was very tasty, relatively simple and looked rather impressive. I substituted the mozzarella for some tastier cheese, but that is up to your own personal taste.
I made this for 2 people but it was easily enough for 4, so you could reduce the quantities even further.
Mozzarella and Aubergine Pastry
1 medium sized Aubergine
Olive oil
2 Rosa tomatoes
salt and pepper
1 onion, halved and sliced
1 garlic clove,crushed
100g cheese of choice
4 rectangular phyllo sheets
 Melted Butter
Fresh Basil leaves

Heat oven to 180C. Cut each tomato in 4 slices, drizzle with a little oil, season and bake in oven for 20 minutes.Cut aubergines into slices about 5mm thick, brush lightly with oil, season then dry grill them in a hot pan till soft. Saute onions and garlic till soft.

Place the phyllo pastry in front of you on a work surface, long sides to left and right. Brush each sheet with melted butter and layer on top of each other. Arrange half the aubergine slices in a row down the middle, then a layer of cheese, tomatoes, basil then onion. Repeat a second time. Fold the pastry over the top and the bottom then fold the long sides over. Transfer to a greased baking sheet, brush with butter and bake for 30 minutes or until golden brown and crisp.

Adapted from original recipe  in Sarie Food