This is my favorite way (pretty much, only way) to prepare eggplant.
Eggplant sliced a 1/2 inch thick, sliced fresh tomatoes, and grated or sliced cheese. Grind black pepper liberally (I added sliced green olives to this batch). Hose down with olive oil and bake until the cheese bubbles.
Really, it’s like mini-pizzas with eggplant for the “crust”.