Baked Eggplant Rounds with Tomato and Mozzarella

This recipe is so easy and makes a fabulous side dish or appetizer.
1 medium eggplant
2 medium slicing tomatoes
1 cup grated mozzarella
1/3 cup shredded parmesan

Slice eggplant into ¼ inch rounds. Brush with olive oil and bake at 400 for about 7 minutes until soft, but not all the way cooked.
Remove from oven and sprinkle the tops with mozzarella and parmesan.
Return to oven and bake another 7 minutes or until cheese is melted and browning slightly.
Slice tomatoes to ¼ inch thick rounds.
Serve each eggplant round with a slice of tomato on top.