Easy eggplant parm

I love eggplant.  I love it just sauteed, as baba ghanoush, in pasta alla Norma.  And since anything with red sauce is my comfort food, I also love eggplant parmagiana.

My version of eggplant parm is quick and easy since I don't bread the eggplant.

Slice an eggplant into 1/4 inch slices
Brush lightly with olive oil
Bake on a baking sheet at about 350 for 10 minutes (more or less depending on the thickness of the slices)
Layer the cooked eggplant in a baking dish;tomato sauce, eggplant, grated parmigiano or pecorino romano and mozzarella.  Do as few or as many layers as you want.
Bake at 350 for about 15 minutes.  I had mine with whole wheat pasta and had plenty of leftovers for lunch.