A little invention of mine though it's probably been done before.
1 large eggplant
8oz can stewed tomatoes
1-2 garlic cloves
Slice the eggplant into half inch thick slices line them up on a baking sheet, slice the garlic cloves into thin slices. place 2-3 stewed tomatoes on each eggplant with 2-3 garlic slices, sprinkle a dash of garlic salt, and top with mozarella. Bake 15-25 minutes at 350 until the cheese is has some golden brown spots on it.