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Preheat the oven to 375°F with a rack in the center position. Preheat a grill or grill pan over medium-high heat.
Brush the eggplant slices on both sides with ¹⁄3 cup of the olive oil and season with the salt. Working in batches, add to the grill pan and cook, flipping once, until charred and soft, 10 to 12 minutes. Transfer to a platter or baking sheet.
Combine the bread crumbs, Parmesan, pepper, herbs, and the remaining tablespoon of olive oil in a medium bowl.
Place 8 slices of the grilled eggplant on a parchment-lined rimmed baking sheet. Top each with 2 tablespoons tomato sauce, 1 tablespoon of the bread crumb mixture, and a slice of mozzarella. Repeat to make 2 more layers.
Bake for about 30 minutes, until soft, golden, and bubbly. Serve immediately.