Place eggplant slices into a colander. Sprinkle liberally with salt and allow to stand for 30 minutes.
Place cheeses into the Thermomix bowl. Mill 8 sec/speed 8. Set aside.
Preheat oven to 180°C.
Rinse eggplant and pat dry with paper towel.
Brush eggplant slices with EVOO and char-grill or pan fry in batches until they start to brown on both sides.
In an ovenproof dish, make a layer with half the eggplant, season with pepper then add half the marinara sauce and half of the cheeses. Repeat. finishing with cheese.
Bake for 30 minutes or until golden.