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

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

In a skillet, heat olive oil over medium heat and cook eggplant slices until tender and browned, about 3-4 minutes per side. Set aside.

In a bowl, whisk together eggs, milk or cream, garlic, half of the mozzarella, half of the Parmesan, basil, parsley, salt, and pepper.

Layer cooked eggplant slices in the pie dish followed by fresh tomato slices. Pour the egg mixture over the top and sprinkle with remaining cheeses.

Bake the pie in the oven for 30-35 minutes until the top is golden and the filling is set.

Let the pie cool for 5-10 minutes before slicing. Garnish with fresh herbs if desired.