Wash and cut the eggplant into 3/4-1 inch medallions. Not too thick and not too thin. Most importantly, you want them all the same size so they cook evenly.

Sprinkle with salt and lay them down on paper towel to dry them out - 30 minutes. What this does is allow the moisture to escape the eggplant so they don't get mushy or soggy. Don't skip this step, even if you're in a rush.

In a pan, heat the 2-3 teaspoons of olive oil to get ready to cook the sauce.

Chop the garlic and add to the hot pan. Don't let it burn...so don't turn your back just yet.

Once the garlic just begins to brown, add the chopped tomatoes and 1/2 teaspoon of Italian seasoning and oregano and stir as it cooks. You may want to lower the temperature a bit if you have it high.

Simmer on low until it thickens. I'm sure it's starting to smell so good!

Once the eggplant is dry, brush it with the 1 tablespoon of olive oil and sprinkle on the teaspoon of seasoning. This will add some flavour.

Roast the eggplant at 375 degrees for 25 minutes while the sauce continues to simmer.

Take the eggplant out of the oven and top with the sauce. Spread it around, it'll be a bit chunky, but you want it as even as possible. No super high points.

Top with mozzarella and then parmesan cheese. Make sure it's even.

Broil the eggplant for 3-6 minutes until the cheese begins to brown. That's it!

Time to eat!