Slice eggplant 1/2 inch thickness. Place sliced eggplant on baking sheet lined with paper towel and sprinkle each side with salt. Let it sit for 20 minutes. Brush off the salt.
Meanwhile, using a small skillet, over medium heat, add panko bread crumbs and stir until crispy about 2-3 minutes. Remove and once cooled, mix in Parmesan cheese. Set aside until ready to assemble. Warm the marinara sauce in a sauce pot.
Preheat the grill to medium heat. Brush both sides of the halloumi cheese with olive oil and season with salt and pepper. Place on hot grill. Cook each side for 4-5 minutes, until the eggplant is tender with charred markings. Remove from grill.
Start plating, first add 3 tablespoons of warm marinara sauce on serving plate, add two slices of eggplant then add another tablespoon of marinara sauce over each slice and then add another slice of eggplant. Then drizzle with olive oil. Top each eggplant with panko bread crumb and Parmesan cheese mixture. Garnish with basil and parsley.
Serve as an appetizer or side dish.
