Preheat oven to 400 degrees.

Wash the eggplant. Cut the eggplant into about 1 inch slices. Brush each slice on both sides with some olive oil (about 2 tablespoons) and season with salt and pepper.

Next add the breadcrumbs to a shallow bowl and coat each eggplant slice on both sides with the breadcrumbs.

Place the breaded slices on an oiled cookie sheet and bake for 45 minutes until golden brown.

While the eggplant is baking, Slice the tomatoes into 1/2 inch slices and place in a bowl to marinate with 2 tablespoons of olive oil, 1 teaspoon of oregano, 1 tsp granulated garlic & salt and pepper

Once the eggplant is golden brown, remove it from the oven and top each piece with a tomato slice.

Next sprinkle each piece with some Parmesan cheese.

Next, top each piece with a slice of mozzarella.

Return to the oven for abut 15 minutes or until the mozzarella is melted, brown and bubbly.

Serve!