Preheat broiler and move oven rack close to it.

Slice eggplant 1/3 inch thick.

Place eggplant slices in a single layer on a rimmed half sheet pan.

Brush both sides of eggplant slices with olive oil.

Broil until starting to brown, about 4-7 minutes per side.

Flip slices over and broil second side until lightly browned.

Sprinkle with salt and pepper.

Set aside on another sheet pan.

Repeat the broiling process until all eggplant is broiled.

Reduce oven temp to 375 degrees F and move rack just above middle position.

Spray or lightly coat 4 large ramekins or a 3-quart baking dish with olive oil.

Heat tomato sauce until warm.

Spread half the sauce in the bottom of the ramekins or baking dish.

Cover with a layer of half the eggplant.

Top with all of the mozzarella cheese, then half the Parmesan cheese.

Create another layer of the remaining eggplant.

Top with the remaining tomato sauce.

Top with the rest of the Parmesan cheese and a sprinkle of salt and pepper.

Bake (if using ramekins, place on a baking sheet) about 30 minutes, until top is lightly browned, cheese is melted, and sauce bubbles around the edges.

Serve almost immediately (so the cheese stays melty) topped with fresh herbs.