Slice eggplant into 1/2 inch thick slices. Place on a pan and sprinkle with 1 tsp of salt. Allow to sit for 30 minutes, then dab with paper towels. The dabbing will help remove the excess salt.
Top with 2-3 Tbsp olive oil and place in oven for 25-30 minutes, or until it is cooked, but not mushy.
Once cooked, remove eggplant from oven. Top with tomatoes, diced tomatoes or tomato sauce and seasoning (Italian seasoning, parsley, basil, garlic powder, salt and pepper to taste). Add any additional toppings, if desired.
Top with mozzarella and Parmesan cheese and return to oven. Broil for 5-10 minutes, or until cheese on top begins to brown.