2 eggplants, sliced into 1/2 inch rounds
3 cup tomato sauce, preferably homemade with onions, peppers, and mushrooms
2 teaspoons cumin
1 teaspoon coriander
3 tablespoons fresh oregano, or 1 tablespoon dried 
3 tablespoons fresh mint
1/4 pound parmesan cheese, grated
1/2 pound feta cheese, crumbled
Parsley, chopped

Salt eggplant and allow to drain for 30 minutes in a colander.  Wipe dry and cook on the grill, or sauté in a non-stick pan.  (Do not fry, or the eggplant will soak up the oil like a sponge.)  Add cumin, coriander, oregano, and mint to the tomato sauce.  Place eggplant in a lightly greased baking pan in a single layer and top with tomato sauce.  Sprinkle parsley, parmesan cheese, and feta cheese over the tomato sauce (in that order).  Bake in a pre-heated 425° oven for 20 minutes, or until bubbly and browned.