Preheat the oven to 400 degrees Fahrenheit.

In a shallow dish, combine kosher salt, bread crumbs, oregano, thyme, basil, and pepper.

Heat olive oil in a large skillet over medium-high heat.

Dredge each eggplant slice in the breadcrumb mixture, ensuring it's fully coated.

Shake off excess breading.

Transfer 2-5 eggplant slices at a time to the hot skillet, avoiding overcrowding.

Cook for about 2-3 minutes per side, until golden brown.

Remove cooked eggplant slices and place them on a dish lined with paper towels to drain excess oil.

Season with additional kosher salt and/or pepper, if desired.

Repeat with remaining eggplant slices.

Line a baking sheet with parchment paper or aluminum foil.

Lay the largest eggplant slice onto the prepared baking sheet as the base.

Spoon approximately 2-3 tablespoons of tomato sauce over the eggplant slice, coating it evenly.

Place sliced mozzarella cheese evenly over the tomato sauce.

Sprinkle grated parmesan cheese over the mozzarella.

Place the second largest eggplant slice on top and repeat the tomato sauce, mozzarella, and parmesan layering steps.

Continue layering the remaining eggplant slices, tomato sauce, mozzarella, and parmesan.

Bake in the preheated oven for approximately 15-20 minutes, or until the cheese is melted and lightly browned.

Let cool for a few minutes before serving.