Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.

Slice the eggplant into 1/4-inch rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the eggplant slices for 3-4 minutes per side until tender.

In a mixing bowl, whisk together eggs, milk or cream, minced garlic, half the mozzarella and Parmesan, basil, parsley, salt, and pepper.

Layer the cooked eggplant in the pie dish, followed by fresh tomato slices, and pour the egg mixture over the layers.

Sprinkle the remaining mozzarella and Parmesan cheese on top.

Bake for 30-35 minutes until the top is golden brown and the eggs are set.

Let cool for 5-10 minutes before slicing, and garnish with fresh herbs.