Slice the eggplant longwise into 6 1/2 inch thick steaks, season with salt and let rest for 15 minutes on a paper towel.
Preheat the oven to 425F. Slice tomato into 1/4 inch thick slices and mozzarella into 1/2 inch slices.
Preheat 12” skillet to a medium high. Panfry eggplant steaks with olive oil from both sides to a golden brown, season them with salt, pepper and garlic.
In a baking tin layer eggplant steaks with mozzarella, tomatoes, season each layer with some salt and pepper and end with the eggplant on the top.
Top layered eggplants with ground parmesan and bake in the oven for 10 minutes or until the top granites and mozzarella melts.
