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

Slice the eggplant into 1/4-inch thick rounds, sprinkle with salt, and let sit in a colander for 15 minutes. Pat dry afterwards.

In a skillet, heat olive oil over medium heat. Cook eggplant slices in batches, about 3-4 minutes on each side until tender and golden brown.

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

Layer cooked eggplant in the pie dish, followed by fresh tomato slices, and pour the egg and cheese mixture over. Sprinkle remaining cheese on top.

Bake in the oven for 30-35 minutes until the top is golden brown and the eggs are set. Check doneness with a knife.

Allow the pie to cool for 5-10 minutes before slicing and serving. Garnish with fresh herbs if desired.