Preheat your 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.

Heat olive oil in a skillet over medium heat, then cook eggplant slices for 3-4 minutes on each side until tender.

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

Layer cooked eggplant in the pie dish, add fresh tomato slices, and pour the egg mixture over everything.

Sprinkle the remaining mozzarella and Parmesan on top, then bake for 30-35 minutes or until golden brown.

Cool for 5-10 minutes before slicing and serving warm.