Preheat oven to 500 degrees. Place eggplant slices on a baking sheet in a single layer. Lightly spray both sides of the eggplant with olive oil spray. Alternatively, you can brush on EVOO lightly. Roast the eggplant until golden brown. Repeat as needed until all the eggplant is roasted. To Make Lasagna-Style Eggplant Parmesan: Preheat oven to 400 degrees. Spoon a thin layer of tomato sauce in a baking dish. Add a single layer of eggplant slices. Spoon another layer of sauce over the eggplant, covering them completely. Sprinkle a layer of parmesan and mozzarella. Add another layer of eggplant. Add the sauce, then the cheese, and continue to build in this manner until you run out of the eggplant. Top off the last layer with both kinds of cheese so it can bake to a bubbly, golden brown. Bake for 30-40 minutes or until golden browned.   To Make Rossellino-Style: Preheat oven to 400 degrees. Add a thin layer of tomato sauce to a baking dish. Place a slice of eggplant in the dish on top of the sauce, leaving room to make additional stacks. Spoon another layer of sauce over the eggplant. Sprinkle a layer of parmesan and mozzarella. Add another slice of eggplant. Repeat the above to create 3 or 4 layers. Top off the last layer with both kinds of cheese so it can bake to a bubbly, golden brown. Repeat to make additional stacks. Bake for about 30 minutes, or until golden brown. Serve immediately, although this dish is even better the day after.