Optional step: Peel the eggplant to avoid a slightly bitter taste or sprinkle some sea salt on both sides of the cut slices and allow to sit for 20 minutes. Rinse off the salt and pat dry. If skipping this step, just slice the eggplants into ¼" thickness.
In a large cast-iron skillet on medium-high heat, place 8-10 eggplant slices (or as many as will fit in a single layer) and roast them for 4-5 minutes or until brown on each side.
Flip the eggplant slices and continue to brown the other side for additional 2 minutes.
Using a metal spatula or fork, remove the roasted eggplant slices off the pan and lay them out on a cookie rack to cool.
Proceed with the remaining eggplant slices in same manner and continue working in batches.
In a small container, combine 1 cup of mayonnaise, 3 minced garlic cloves, 1 teaspoon of dried dill and parsley, and ½ cup of grated parmesan cheese. Set aside.
Slice tomatoes ¼" thick.
To assemble: using a conveyor approach, take a cooled eggplant slice, add a dallop (½ - 1 teaspoon) of garlicky mayo mixture, slap a tomato slice, and top off with some parmesan. Garnish with fresh parsley or dill. Continue to assemble the remaining slices.
These eggplant and tomato appetizers are best when served immediately but can be kept in an airtight container in the refrigerator up to 3 days.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.