Preheat oven to 400°F.

Slice the eggplant horizontally about 1/8 inch thick.   Brush rounds with olive oil, sprinkle with salt and let sit on paper towel until they sweat (about 10 minutes).  Blot dry.  Bake for about 10 minutes, or until barely soft . . . not mushy. 

Make a Napoleon by layering the eggplant, goat cheese, slice of tomato, and chopped herb(s), then repeat, adding kosher salt and freshly ground black pepper to taste as you go.   Return to the oven for 2 minutes to meld the flavors.