Preheat oven at 350F/180C.
Under cold water, wash your eggplant and towel dry.
Using your Santoku knife, slice your eggplant into 1/2'/1cm (11 slices for me).
Place your bonMAT™ on the top of your perforated baking sheet.
On the bonMAT™ place the sliced eggplants and drizzle the Cilantro oil.
Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your eggplants from time to time).
While the eggplants are baking in the oven, chop your ham and mozzarella cheese.
Once the time is up, carefully take your eggplants out of the oven.
Then, on each slice, spread one tablespoon of the tomato basil sauce, add one tablespoon of ham, then the mozzarella, the shredded cheese and to finish a sprinkle of Bouquet Garni Herbs.
Bake for another 15 minutes at 350F/180C. (Every oven heats differently, monitor your eggplants from time to time).
Once your eggplants are out of the oven, slide them onto a plate. Then, Serve and Enjoy! Bon Appétit!