Slice the eggplants into 5mm thick rounds after removing the stems.

In a bowl, soak breadcrumbs in milk. Add ground meat and the remaining meat mixture ingredients, mixing until sticky.

In another bowl, combine the herb crumb topping ingredients.

Layer 1/4 of the eggplant slices in a heatproof dish, spread 1/3 of the meat mixture on top. Repeat for 3 layers, finishing with the remaining eggplant slices. Sprinkle with salt and pepper.