Peel eggplant and slice in 1/4-inch thick rounds. Place in a bowl with about
2 tablespoons salt and enough water to cover. Let stand 20 minutes, then drain.
Meanwhile, preheat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch
Mix cheeses in a bowl. Remove and reserve 1/3 the cheese mixture. Layer 1/3 the
eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and
pepper. Top with 1/2 the remaining cheese mixture. Repeat layers once. Top with
remaining eggplant and dot with butter. Pour tomato sauce over top, sprinkle with
bread crumbs, then the reserved cheese mixture. Cover with foil.
Bake for 1 hour.
Uncover and bake 15 minutes longer or until eggplant is tender.