The simple things are most precious

Serves 6-8

2 Medium Eggplants
2 large tomatoes
2 12 oz tomato sauce
1 large onion
Mushrooms, fresh, to taste (can be omitted)
1 1/2 lb each montery jack and mozzarella or provolone
Shredded colby/jack mix goes in at the end
garlic, parsley, basil, oregano, salt, pepper to taste

Peel and slice eggplant
Spread slices on top of paper towels or newspaper.  Lightly salt to sweat out the moisture from the eggplant.  (I actually like the skin on the eggplant but that's up to you and your family)
Dice tomatoes, onion and mushrooms. 
Saute onions, add spices, then mushrooms, saute together and then add tomatos and tomato sauce. 
Pat eggplant dry, fry lightly.
Layer in a cassarole or lasagna pan as so
    sauce
    eggplant
    cheese
repeat as many times as necessary.  We usually get 2-3 layers depending on size of pan
Bake for 30-45 minutes at 400.  Add colby/jack cheese at the end till melted.  Cool and serve.  Can be served with anglehair pasta or pasta of your choice, steamed vegis and garlic bread.
Enjoy