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1
Preheat broiler and move oven rack close to it.
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2
Slice eggplant 13 inch thick (medium thickness) and place as many slices as will fit into a single layer on a rimmed half sheet pan.
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3
Brush (or spray) both sides of slices with olive oil.
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4
Broil until starting to brown, 47 minutes, then flip slices over and broil second side until lightly browned.
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5
Sprinkle with salt and pepper and set aside on another sheet pan.
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6
Repeat process until all eggplant is broiled.
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7
Reduce oven temp to 375 degrees F and move rack just above middle position.
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8
Spray or lightly coat 4 large ramekins or a 3-quart baking dish with olive oil.
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9
Heat tomato sauce until warm.
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10
To assemble, spread half the sauce in the bottom of the ramekins or baking dish.
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11
Cover with a layer of half the eggplant.
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12
Top with all of the mozzarella, then half the Parmesan.
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13
Create another layer of the remaining eggplant, then top with the remaining sauce.
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14
Top with the rest of the Parmesan and a sprinkle of salt and pepper.
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15
Bake (if using ramekins, place on a baking sheet) about 30 minutes, until top is lightly browned, cheese is melted, and sauce bubbles around the edges.
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16
Serve almost immediately (so the cheese stays melty) topped with fresh herbs.
