6-8 eggplant rounds per person, grilled, boiled, or fried
3/4 cup grated or sliced mozzarella
1/2 cup crumbled Gorgonzola or goat cheese
4 cups favorite tomato sauce
Chopped parsley, basil, and/or garlic

Place the eggplant rouns on a sheet pan and cover with the cheeses. Bake at 375 until cheese melts. Serve with 1 or 2 spoonfuls of sauce on each serving and garnish with parsley or basil, and garlic.