Preheat grill pan over medium-high heat. Preheat oven to 375 degrees, with oven
rack in center position.
Brush eggplant slices with 3 tablespoons olive oil and season with salt. Grill 8-10
minutes, flipping once, until charred and soft.
In a medium bowl combine breadcrumbs, Parmesan, pepper, herbs, and remaining
tablespoon olive oil.
Place 4 slices grilled eggplant on parchment-lined baking sheet. Top with 2
tablespoons tomato sauce, 1 tablespoon breadcrumbs, and slices of mozzarella.
Repeat with two more layers. Drizzle with olive oil.
Bake in oven for 20 minutes. Serve with a garnish of olive oil and Parmesan
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