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

Slice the eggplant into 1/4-inch rounds and sprinkle with salt. Let sit for 15 minutes.

Sauté the eggplant in a skillet with olive oil for 3-4 minutes on each side until tender and golden.

In a large mixing bowl, whisk together eggs, milk or cream, garlic, half of the mozzarella, half of the Parmesan, and herbs. Season with salt and pepper.

Layer the sautéed eggplant slices in the pie dish, followed by fresh tomato slices.

Pour the egg mixture over the layered vegetables and sprinkle remaining mozzarella and Parmesan on top.

Bake for 30-35 minutes until the top is golden and egg filling is set.

Let the pie cool for 5-10 minutes before slicing.