Preheat the oven to 160°C.
Prepare eggplant by slicing it and either microwaving for 4 minutes or salting the slices for 30 minutes - 1 hour.
Pat the slices dry with kitchen paper and place on a greased baking tray.
Season with salt and olive oil and bake at 160°C for approximately 30 minutes or until tender and slightly browned.
Warm up the home-made tomato sauce and mix the cheeses.
Once the eggplant is cooked, spread some tomato sauce in the bottom of a greased 20 x 20 cm ovenproof dish.
Add a layer of eggplant and sprinkle with cheese.
Continue with layers of tomato sauce, eggplant and cheese, ending with a final layer of cheese.
Bake at 160°C for 20 - 25 minutes and serve.