Eggplant: Line a sheet pan with paper towels and lay eggplant slices in a single layer. Sprinkle with salt and set aside for 15 mins.

Dip eggplant slices in flour, then egg, followed by bread crumbs.

Heat oil (enough to cover the bottom of the pan) in a large frying pan over med/high heat and lay eggplant slices in a single layer in the pan, taking care not to overcrowd.

Fry the eggplant until golden brown, about 3 mins, then flip and fry until golden, an additional 3 mins.

Remove from the pan and let drain on paper towels. Repeat with remaining eggplant slices.

Roasted Tomato Puree:Preheat oven to 450 degrees and line a sheet pan with non-stick foil or parchment paper.

Scatter tomatoes and oregano on the sheet pan and toss with olive oil, salt and a few turns of black pepper.

Roast until tomatoes are soft and caramelized, about 20 mins.

Puree tomatoes and any juices in a food processor until blended, but still a little chunky.

Herb (No-Nut) Pesto: Combine all ingredients in a food processor or mini prep and blend until smooth.

Eggplant Stacks: Reduce the oven temperature to 400 degrees and line a baking sheet with nonstick foil or parchment.

Place one eggplant round on the sheet. Spread 1 Tbsp of roasted tomato puree on top, sprinkle with a little parmesan cheese and top with one slice of mozzarella. Lay another eggplant round on top and spread with 1 Tbsp of pesto. Lay a third round on top, spread with 1 Tbsp roasted tomato puree, sprinkle with parmesan cheese and top with a slice of mozzarella.

Repeat with remaining eggplant rounds until all stacks are layered.

Bake until cheese is melted and bubbly, about 10 mins. Serve hot.